A New Year and a fresh fruit start! This is a great dish to keep in your fridge when trying to eat lighter. It’s wonderful on its own, or topped with your favorite yogurt and even as a side dish with some hot pasta or rice. If you have a nut allergy, substitute with seeds or add baked tofu. Change up the fruits too – just add enough of your favorite fruits to make a nice sized bowl to have on hand for nearly a week. It’s a perfect go-to dish for a quick meal or midday snack.
Ingredients:
You can use fresh or frozen fruit. We carry all in-season fruit in our produce area and you’ll find some in our frozen dept. too.
One cup of each, or up to two cups of your favorite fruit.
- Melon – cantaloupe, honeydew or watermelon cut into cubes
- Pineapple, cubed.
- Strawberries – sliced and cleaned.
- Raspberries
- Blueberries
- Blackberries
- Grapes
Nuts:
1 cup of toasted macadamia nuts or cashews (you can whatever nuts or seeds you desire). Toasting raw macadamia nuts brings out a richer flavor. Just place on a baking sheet at 350 degrees for about 10 minutes or until a light brown. You can also pulse them a few times in your blender for smaller pieces throughout your salad.
In a separate bowl mix:
- 1/3 cup honey
- 1 Tbsp fresh squeezed lemon
- 1 or 2 Tbsp of fresh basil or parsley if you prefer
- A splash of balsamic vinegar
Directions:
Cut up the fruit and drain any excess liquid. Combine the fruit in a bow and set aside.
In a small bowl combine the honey, lemon juice, balsamic; whisk together. Stir in basil or parsley.
Pour the dressing over the salad and gently toss to coat. Refrigerate for at least an hour and then toss the nuts in. This will keep in your fridge for at least 4 – 5 days if covered tightly.
Be creative with it by adding in your favorites. Let us know if you made it – send us an image on FB!
