I almost called this transitional salad, because I am still able to find some fresh, organic berries (high in antioxidants), as well as fall fruits like grapes and apples (good source of fiber), but since pomegranates (an anti-oxidants “powerhouse” according to the ‘Net) and walnuts (good fats) are part of the mix, I am calling it “crunchy.” Either way, it fills the bill of my motto: The Good Taste of Health.
Utensils: Cutting board & knife, bowl for serving
Prep. Time: 10 minutes
Cook. Time: None!
Categories: GF, Vegan, No Sugar Added
Ingredients (Amounts are approximate and organic when possible)
1/2 cup raspberries or strawberries, rinsed. (Strawberries can be cut in half.)
1 kiwi, peeled and cut into small pieces
1/4-1/5 mango, peeled and diced
1/4 cup pomegranate “seeds” (arils or pips)*
1 small apple, cut into small pieces after seeds and stem removed
2 Tbl. walnut pieces
Optional: juice for moistening
1. Prepare all fruit as directed above and place in a serving bowl. Toss gently.
2. If you want a “juicier” fruit salad, add a little organic, apple, or pomegranate juice.
Serves 2-4 depending on whether it is a side dish or the focus of your meal or snack.
Variations: Use other organic fruits in season: grapes, pears, Asian pears, etc. Also, feel free to use other nuts or seeds or grated (unsweetened) coconut.
* Just watched a video on how to remove the seeds of a pomegranate. You can loosen the seeds by striking the pomegranate with a mallet or perhaps a large serving spoon. IF I try it, will let you know if it works.