Fruit Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 97
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 17
- Total: 15 min
- Active: 15 min
Ingredients
Dressing:
2 tablespoons honey
1 jalapeno, seeded and minced
1 lemon, zested and juiced
Salad:
4 cups 1/2-inch cubed honeydew melon (about 1/2 melon)
2 cups blueberries
2 cups sliced strawberries
1 cup grapefruit segments, from about 1 grapefruit
1 small English cucumber, cut into 1/2-inch dice
3 tablespoons torn fresh basil leaves
3 tablespoons torn fresh mint leaves
Directions
- For the dressing: In a large bowl, whisk together the honey, jalapeno and lemon zest and juice.
- For the salad: Add the melon, blueberries, strawberries, grapefruit and cucumber into the bowl with the dressing and toss until coated. Add the basil and mint and serve immediately.
Cook’s Note
This fruit salad will keep, covered, in the refrigerator for up to 2 days. Refrigerate without the herbs, then add them right before serving.