Rainbow Fruit Salad with Honey-Lime Greek Yogurt
A bowl of juicy strawberries, blueberries, mango, kiwi, grapes and orange tossed with lime and mint, served over creamy honey Greek yogurt with a sprinkle of walnuts.
Diet swaps
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 cups Strawberries, quartered
- 1 cup Blueberries
- 2 Kiwis, peeled and diced
- 1 Mango, diced
- 1 cup Seedless grapes, halved
- 1 Orange, segmented
- 2 cups 2% plain Greek yogurt
- 2 tbsp Honey
- 1 Lime
- 2 tbsp Walnuts, chopped
- 1 handful Fresh mint
Directions
- Toss all the fruit with the lime juice and a little chopped mint.
- Stir the yogurt with the honey and lime zest.
- Spoon the yogurt into bowls, pile the fruit on top and sprinkle with walnuts and mint.
Calorie breakdown
Yogurt 85 · mango 50 · honey 32 · grapes 26 · strawberries 25 · walnuts 24 · blueberries 21 · kiwi 21 · orange 16 · lime + mint 1
💡 Lighter tip: For packed lunches, keep the yogurt and fruit in separate containers so the fruit stays fresh.
Helpful for this recipe
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