1-First Step: Prep your berries (mise en place) Wash 16 ounces fresh strawberries, 12 ounces blueberries, 8 ounces blackberries, and 4 ounces raspberries under cool water. Hull and chop strawberries into bite-sized pieces. Pat everything dry with a towel to dodge mushiness. Pro tip from my picnics: do this right before mixing!

2-Second Step: Combine the berries Toss all prepped berries into the large bowl. Gently mix with your hands or a spoon. This low carb berry salad base is now vibrant and ready for dressing. If adapting for vegan or gluten-free, you’re golden already.

3-Third Step: Make the zesty dressing Zest and juice 1 lime into a small bowl or mason jar. Add 6 drops liquid sweetener and 2 tbsp chopped fresh mint. Whisk vigorously or shake the jar until blended. Taste and add drops if needed, starting low like I do in my keto routine.

4-Fourth Step: Dress and toss Pour the lime-mint mixture over the berries. Toss gently to coat every piece. The zing hits instantly! For dietary needs, this stays low carb across the board.

5-Final Step: Chill and serve Pop the Mixed Berry Salad (Low Carb) in the fridge for 1-2 hours to let flavors mingle. Serve chilled as breakfast, side for BBQs, or picnic star. Serves 12 generously. Leftovers? See storage tips below.