Avocado Fruit Salad
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)
More From Southern Living
Recipe Time
Prep Time:
Chill:
1 Hour
Nutritional Information
Amount per serving
- Calories: 166
- Calories from fat: 0.0%
- Fat: 4.7g
- Saturated fat: 0.7g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.6g
- Protein: 1.9g
- Carbohydrate: 32.8g
- Fiber: 3.5g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 33mg
- Calcium: 66mg
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.
Avocado Fruit Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead, No-Cook
- CUISINE: American, California, Caribbean, Mexican
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Low Saturated Fat
- OCCASION: Spring, Summer, Weddings, Birthdays/Anniversaries, Cinco de Mayo, Easter, Father's Day, July 4th, Labor Day, Memorial Day, Mother's Day
- PUBLICATION: Southern Living
More Recipes for Salads
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Summer Fruit Salad
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Black Bean and Corn Salad with Mango
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