A not so "traditional" fruit salad - instead I've added plums and nectarines diced up with fresh juicy strawberries and the wonderful taste and smell of FRESH BASIL! Lightly tossed in lemon juice and balsamic vinegar you get the perfect acidity and balance in this seasonal fruit salad. Herbs add wonderful nutrition benefits that promote cellular health due to their flavonoids and help fight bacterial infections due to their volatile oils that help to restrict growth of harmful bacteria. A touch of sweetness, color and of course delicious flavor for a beautiful Summer Fruit Salad. Read below and I give 3 different ways to enjoy this Summer Fruit Salad
Berry, Plum, Nectarine & Basil Fruit Salad
- 2-3 Nectarines
- 2-3 Plums
- 1 pint Strawberries
- 1 small bunch Basil (fresh, ~1/2 cup)
- 1 Lemon
- Drizzle of Balsamic Vinegar
- Sugar (optional)
- WASH & CHOP. Wash produce well and slice into diced cubes. Roll basil into a bunch and slice into thin strips.
- COMBINE & SEASON. Combine all fruit in a large mixing bowl. Squeeze lemon and drizzle with balsamic vinegar. Optional to add a sprinkle of sugar for sweetness (personally the balsamic vinegar and fruit adds some sweetness on it's own =)
SERVE AS IS (Yes, perfect fruit salad to put out as an appetizer, for dessert or as a snack). The acidity and vinegar helps prevent the fruit from browning and you can put this in the fridge for a couple days.
- YOGURT PARFAIT. Just layer your fruit on the bottom of a mason jar, add a plain yogurt (I choose Greek Chobani) and add a sprinkle of cinnamon. Seal and have for breakfast or snack tomorrow!
- KALE & QUINOA FRUIT SALAD. Massage 2-3 cups of baby kale (or chop large kale leaves into strips) with an olive oil/vinegar dressing (I used my own with apple cider vinegar, olive oil, and garlic, but I also like the Newmans Own Olive Oil & Vinegar if you're using a bottled version). Massage the leaves until they soften. Add 1/2-1 cup cooked quinoa to the kale and add on your fruit salad. Perfect lunch to serve as is!