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Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert Photo by: Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert

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.

Southern Living MAY 2008

  • Yield: Makes 6 cups (serving size: 1 cup)
  • Prep time:15 Minutes
  • Chill:1 Hour

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.

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
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Avocado Fruit Salad recipe

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