Fruit salad is the perfect summer dessert, breakfast or snack option, and, best of all, it can be put together with a little effort! Getting a variety of fruits into your diet is a great way to meet your nutritional needs; fruit actually provides a good balance of minerals, vitamins, and dietary fiber. Berries, melons, grapes, peaches, apricots, and so forth, almost every kind of fruit can go into a refreshing fruit salad; just make sure to include as many colors and textures as possible! You can check out your local farmer’s markets to get freshly picked and seasonal items. If you build your meal plan around what’s in season, it is a good way to enjoy full benefits and taste of your favorite fruit.
Did you know you can make a delicious whipped cream by using canned coconut milk? Coconut milk provides a good dose of fat, adding richness and creaminess to the vegan whipped cream. With subtle and fine coconut undertones, this whipped cream is one of the best salad dressings you have ever had! Coconut cream works well, but keep in mind that it contains a lot less water than milk. If you’re looking to take your summer salads up a notch, consider trying this recipe today!
Prep time 10 minutes
Chilling time 8 hours
Total time 8 hours 10 minutes
Ingredients
2 cups melon, peeled and diced
1 cup honeydew melon, peeled and diced
1 cup blackberries
2 cups strawberries, hulled and halved
1 cup red grapes
1 cup green grapes
1 kiwi fruit, peeled and sliced
2 (13.5-ounce) can full-fat coconut milk
1 lemon, juiced
2 tablespoons poppy seeds
4 tablespoons agave syrup
Directions
In a large salad bowl, gently toss all the fruit until well combined.
Place the cans of coconut milk overnight in your refrigerator until the milk is very firm. On an actual day, open the cans and drain off the clear liquid.
Transfer the milk to a mixing bowl and whisk for about 1 minute (you can use an immersion blender, too). Add in the lemon juice, poppy seeds, and agave syrup.
Continue beating until the cream is thick and fluffy. Transfer coconut whipped cream to a salad bowl.
Gently toss all the ingredients and serve immediately.
(Amount per 384g = 1 serving)
Calories 476
Total Carbohydrates 46.2g
Protein 5.6g
Total Fat 33.9g
Chef’s notes:
Do not forget to chill the can of coconut milk; otherwise, you might end up with an awful, watery mess.
You can garnish this salad with sweetened coconut flakes, if desired. In that case, you might want to reduce the amount of agave syrup.
You can garnish this salad with some extra nuts and dried fruits, if desired; the possibilities are endless!
For a kid-friendly option, make fruit kabobs and serve them with the coconut whipped cream on the side. So, so good!
