Strawberry Salad with Honey and Lime

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
1 Tbs lime
local honey, to taste
2 cups strawberries, chopped
4 cups fruit, chopped (apples, oranges, bananas)
1 Tbs coconut
1/4 cup walnuts, chopped
fresh mint, choped


Strawberry Honey Salad

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 She can be reached at (425) 776-4689.

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