Fruit Salad with Marcona Almonds, Greek Yogurt, and Fresh Mint
A friend of mine eats a small fruit salad every day for breakfast. It sounds like a pretty healthy way to start the day. One nice part about this breakfast is that you can make the fruit salad component the night before and let it chill in the fridge overnight, where all you have to do to the following morning to make breakfast is mix in the mint and add the remaining premade components. The following recipe is meant to serve four people.
Ingredients
- 1 banana, peeled and cut into ¼" slices
- ¼ fresh pineapple, outside and core removed, flesh cut into bite-sized chunks
- ¼ Honeydew melon, seeded and cut into bite-sized chunks
- ¼ Cantaloupe melon, seeded and cut into bite-sized chunks
- 1 cup strawberries, washed quartered
- ½ cup blueberries, washed
- 1/8 tsp Kosher salt
- 12 mint leaves, finely sliced
- 2 cups Greek Yogurt
- 3-4 Tbsp honey
- ¼ cup Marcona almonds, left whole
Instructions
- Prepare your fresh fruit components and combine all the cut fruit in a large mixing bowl.
- Add a very small pinch (1/8 tsp) of Kosher salt and the fresh sliced mint, and mix gently to combine with the assorted cut fruits.
- Assemble bowls with a scoop of Greek Yogurt, a few scoops of the fruit salad, a nice drizzle of honey, and finish with a scattering of Marcona almonds.
- Serve cold.
Notes
Use whatever fruits or nuts or seeds that you like to eat in this breakfast fruit salad—the rules are not strict with recipes like this.
Homemade granola is always a welcome addition to the mix here, and keeps for weeks when stored in a covered airtight plastic container in a dry place.