Avocado Fruit Salad

Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert
You can prepare this salad a day ahead, but don't cut up the avocado or add garnishes until just before you serve it.

Yield:

Makes 6 cups (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 15 Minutes
Chill: 1 Hours

Nutritional Information

Calories 166
Caloriesfromfat 0.0 %
Fat 4.7 g
Satfat 0.7 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 1.9 g
Carbohydrate 32.8 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 33 mg
Calcium 66 mg

Ingredients

1 (24-oz.) jar refrigerated orange and grapefruit sections, rinsed, drained, and patted dry
1 (24-oz.) jar refrigerated tropical mixed fruit in light syrup, rinsed, drained, and patted dry
2 cups cubed fresh cantaloupe
1 medium-size ripe avocado, halved and cut into chunks
1/4 cup chopped fresh mint
2 tablespoons lime juice
Garnishes: light sour cream, crushed pistachios

Preparation

1. Toss together first 6 ingredients. Cover and chill 1 hour. Garnish, if desired.

Note: For testing purposes only, we used Del Monte SunFresh Citrus Salad and Del Monte SunFresh Tropical Mixed Fruit in Light Syrup With Passion Fruit Juice.

Note: Nutritional analysis does not include garnish.

Note:

Chris Bryant, Johnson City, Tennessee,

May 2008