Fresh Fruit Salad

Nothing says summer like fresh fruit. I like to serve fruit salad at brunch as a side dish or for dessert after a big dinner. Sometimes I add a scoop of fruit salad on top of coconut yogurt or chia pudding to serve to my kids for breakfast. They love it!

The best thing about fruit salad is that you can totally mix up the fruits and it’ll still be delicious every single time. I often substitute pear for apple and swap peaches for strawberries or nectarines. Grapes add a nice crunch to fruit salad too. I usually pick whatver is in season or on sale! Pumpkin seeds provide an amazing source of zinc and many other minerals because these seeds grow underground, within the mineral-rich soil.

My only rule with making fruit salad is that you have to use a variety of colours to not only make it look more beautiful but also to provide the body with a wider range of phytonutrients. More colours = more health benefits to the body. Eat the rainbow, my friends!

Leave a comment below if you tried this Fresh Fruit Salad. I’d love to hear what you think of it and any variations you tried!

Fresh Fruit Salad

Prep Time10 mins
Course: Breakfast
Keyword: Breakfast, Side Dish
Servings: 4

Ingredients

  • 1 cup blueberries
  • 1 pear, chopped
  • 2 peaches, chopped
  • 2 tbsp raw pumpkin seeds
  • 1 tbsp pure maple syrup
  • 1/2 lime, juiced
  • 1 pinch lime zest rub the skin from the lime on a cheese grater to get a pinch of zest
  • shredded coconut top with desired amount of shredded coconut

Instructions

  • Wash the fresh fruit. Cut the peaches and pears into small cubes.
  • Add the chopped peaches and pears to a mixing bowl with the blueberries.
  • Add the pumpkin seeds, maple syrup, lime juice and pinch of lime zest.
  • Gently mix the fruit salad to evening coat it with the dressing.
  • Sprinkle shredded coconut on top and enjoy!

Mint Green Smoothie

It’s summer and it’s hot out. This fresh, creamy smoothie is the perfect drink to take out with you on a walk or to drink when you get inside to cool down.

I’m a bit obsessed with adding mint to food and drinks when I can. The fresh taste is so satisfying and it helps to soothe a sensitive tummy. I like adding a scoop of collagen powder to this smoothie for a kick of protein. The healthy fats from the avocado help to keep me full for longer than a smoothie with just fruit would. The fresh fruits and leafy greens provide a large dose of vitamin C and a variety of minerals to nourish your body.

Let me know what you think of it!

Mint Green Smoothie

This refreshing smoothie tastes like summer in a glass. The fresh fruit and leafy greens provide a large dose of Vitamin C and powerful antioxidants.
Prep Time5 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Recipe, Smoothie
Servings: 1
Author: andreagracewellness

Ingredients

  • 1/2 Banana
  • 1 Handful of baby spinach
  • 1/4 Avocado
  • 1 Granny Smith Apple (remove core)
  • 1 cup Unsweetened nut milk I prefer oat or almond
  • 1/2 Lemon, squeezed
  • 1/2 cup Cold, filtered water Use more water if you do not want to use nut milk
  • 1 cup Fresh mint leaves
  • 1 scoop Collagen Powder (optional)

Instructions

  • Combine all ingredients into a blender
  • Blend on high speed for 1-2 minutes. Add more liquid to create your desired consistency. I like to add a few ice cubes to make it even more refreshing!

Twisted Tabouleh Salad

I’m a huge fan of simplicity and efficiency in the kitchen. With 2 young kids at home, I don’t have time to be in the kitchen for hours creating elaborate meals. But, I also don’t cut corners when it comes to creating nourishing meals.

Quinoa is one of my absolute favourite foods to eat. I’m a serious carb lover, and I love that quinoa hits the carb-loving-spot, without the gluten, plus the protein! Quinoa is rich in minerals, such as manganese, copper, phosphorus, and magnesium. It’s also a good source of fibre, folate and zinc. Parsley is the true star of the show here. I don’t feel like it gets enough credit for how nutrient dense it is. It’s loaded with vitamin K, C, A, folate, and iron. It is an antioxidant powerhouse!

Another thing I just love about this salad is that it’s very easy to make adjustments to and it’ll still be delicious. Avoid adding the feta cheese to make it dairy-free. If you don’t like mint – no problem! Swap it for cilantro, dill or another fresh herb. Chickpeas don’t do it for you? Sub in kidney beans, navy beans or black beans instead. You will not be disappointed!

If you’re planning to make this, I recommend making the quinoa the day before or a few hours before to allow it enough time to cool. It doesn’t need to be cold, but room temperature at the least. If you’re in a pinch – cook the quinoa and spread it out on a large plate, then pop it in the fridge or freezer to cool faster.

Please leave a comment below and tell me what you think of it. Happy eating my friends!

Twisted Tabouleh Salad

I love this well-rounded, versatile salad because it can be prepared as an appetizer, side dish or main course.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: Recipe, Side Dish
Author: andreagracewellness

Ingredients

  • 2 cups cooked quinoa cooled to room temperature
  • 1 can chickpeas (398mL) rinsed well with cold water
  • 1 cup curly parsley, chopped
  • 1/3 cup fresh mint leave, chopped remove leaves from stems
  • 2 green onions, chopped
  • 10 grape or cherry tomatoes, quartered
  • 1/2 cup feta cheese I prefer goat’s or sheep’s feta
  • 1 medium lemon, juiced
  • 3 tbsp extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 tsp fine pink salt or sea salt add more to taste
  • 1 tsp black pepper
  • 1 tsp dried oregano

Instructions

  • In a large bowl, mix lemon juice, olive oil, oregano, sea salt, and ground black pepper to create the dressing.
  • Then add the chickpeas, quinoa, curly parsley, mint, green onions, tomatoes and feta cheese to the bowl with the dressing.
  • Gently mix the salad until dressing is evenly coated.
  • Eat immediately or cover and place in the fridge to consume later. It should last for 2 days in the fridge before getting soggy!