4 Serving
Plantry
Fresh Fruit Salad
with Minted Yogurt
The warmth of summer brings plenty of natural sweetness. From apples and bananas to honeydew and crenshaw melons, any variety of fruit could be used in this fresh fruit salad. Great for a party or after dinner treat, this simple salad should be tossed with the yogurt right before serving.
SERVINGS
PREP & COOK TIME
10 minutes
CALORIES
150
FAT
2g
CARBOHYDRATES
34g
PROTEIN
3g
Get Recipes Delivered
INGREDIENTS
- 8 oz seedless watermelon
- 2 mangos
- 4 kiwis
- ¼ cup fresh mint leaves
- ½ cup vegan yogurt
- 1 lemon
Allergens: tree nuts
SERVINGS
PREP & COOK TIME
10 minutes
CALORIES
150
FAT
2g
CARBOHYDRATES
34g
PROTEIN
3g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the fruit
Chop the watermelon into bite-sized pieces. Peel the mango and cut the flesh off of the seed. Chop the mango into bite-sized pieces. Peel and chop the kiwis. Roughly chop the mint leaves.
2
Make the yogurt
In a small bowl, whisk together the chopped mint, yogurt, and juice from the lemon.
3
Serve
In a large bowl, toss the chopped watermelon, mango, and kiwis with the minted yogurt.
SIMILAR RECIPES
SOLD OUT
4 Serving
Plantry
Blood Orange Salad with Roasted Beets & Ginger Miso Dressing
25 Mins
/
430 Calories
