Creamy Plant-Based Fruit Salad Recipe

Fruit salads are a delightful way to enjoy the natural sweetness and vibrant colors of fruits. This plant-based fruit salad recipe is not just a medley of juicy fruits, but also has a creamy twist that makes it an irresistible dish. It's perfect for health-conscious individuals or anyone looking to indulge in a refreshing, dairy-free treat. The creamy texture is achieved using plant-based ingredients, ensuring it's suitable for vegans and those with dairy intolerances. Ideal for a summer picnic, a light dessert, or a nutritious snack, this salad is as versatile as it is delicious.

Ingredients

2 ripe bananas, sliced
1 cup strawberries, hulled and quartered
1 cup blueberries
1 cup 50/50 mix of red and green grapes, some halved, some whole
1 ripe mango, cubed
2 kiwis, peeled and sliced
1/2 cup coconut yogurt (or any plant-based yogurt)
2 tablespoons agave syrup or maple syrup
1 teaspoon vanilla extract
1/4 cup chopped nuts (like almonds or walnuts) for garnish
Fresh mint leaves for garnish

Instructions

In a large bowl, combine the sliced bananas, strawberries, blueberries, grapes, mango, and kiwis. Gently toss to mix.

In a separate bowl, whisk together the coconut yogurt, agave or maple syrup, and vanilla extract until smooth.

Pour the creamy mixture over the fruit and gently toss to coat all the fruits evenly.

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend.

Serve chilled, garnished with chopped nuts and fresh mint leaves.