1-First Step: Prep Your Berries (Mise en Place) Wash all berries gently under cool water right before using don’t soak to avoid mushiness. Hull and chop 16 ounces strawberries into bite-sized pieces. Rinse 12 ounces blueberries, 8 ounces blackberries, and 4 ounces raspberries, then pat dry with paper towels. Spread on a clean towel for 5 minutes. This keeps your low carb salad crisp. For keto busy pros, do this ahead but store separately.

2-Second Step: Combine the Berries In a large bowl, toss together the strawberries, blueberries, blackberries, and raspberries. Use a gentle hand no bruising those beauties! This base is the heart of your mixed berry fruit salad recipe. If grilling, pair with smoky meats for contrast.

3-Third Step: Make the Dressing Zest and juice 1 lime into a small bowl or mason jar. Add 6 drops liquid stevia and 2 tbsp chopped fresh mint. Whisk or shake vigorously for 30 seconds until blended. Taste and tweak stevia start low since berries add natural sweetness. Lime keeps it zesty and carb-free.

4-Fourth Step: Dress and Toss Pour the dressing over the berries. Toss lightly with a spoon or your clean hands to coat evenly. Avoid overmixing to preserve texture. For variations, add nuts here if desired (keeps low carb).

5-Final Step: Chill and Serve Chill in the fridge for 1-2 hours for flavors to meld extra tasty! Serve in bowls or as a BBQ side. Garnish with extra mint. Best fresh, but holds 1-2 days. Dig in and enjoy that 6g net carb goodness!