Slice 1 cup of the strawberries and set aside.
Place remaining 2 1/2 cups of berries in a blender or food processor with the mint, honey, and sour cream or yogurt. Puree.
Toss reserved sliced strawberries with blueberries and navel orange slices.
Line 6 salad plates with red leaf lettuce. Top with tossed fruit and drizzle with dressing.