by Debra Daniels-Zeller
(Serves 4 to 6)
Use a light honey for this recipe because the strawberries and lime are the real stars in this salad. Honey plays a supporting role. Of course, organic ingredients will be the most delicious and environmentally sustainable.
|8 oz||plain yogurt|
|local honey, to taste|
|2 cups||strawberries, chopped|
|4 cups||fruit, chopped (apples, oranges, bananas)|
|1/4 cup||walnuts, chopped|
|fresh mint, choped|
Combine yogurt and lime and add honey to taste. Place fruit in a serving bowl. Gently stir in the yogurt. When all fruit is coated, place in serving bowls and top with coconut, walnuts and chopped mint.
Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.