strawberry citrus fruit salad with maple, mint and lime

May is filled celebrations!  A month of graduation parties, showers and Mother’s day!  Serve this beautiful Strawberry Citrus Fruit Salad with Maple, Mint and Lime for a healthy and sweet treat at your next event!

Strawberry Citrus Fruit Salad with Maple, Mint and Lime ~vegan, gluten free~

I dished these up individually (because I thought they looked pretty that way!), but serve in a large bowl if preferred. I love grapefruit, but some find it a bit too tangy.  That’s why I made a quick mix of pure maple syrup and lime juice to off set the bitterness.

 Sliced citrus holds up really well in the refrigerator.  You can make this salad to enjoy with breakfast or as a snack for a few days!  Try mixing in pecans or walnuts for protein!

Strawberry Citrus Fruit Salad with Maple, Mint and Lime ~vegan, gluten free~

strawberry citrus fruit salad
 
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Makes 6 individual 1 cup servings or 1 medium bowl
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 6
Ingredients
  • 1 grapefruit, peeled and cut into segments
  • 2 oranges, peeled and cut into segments
  • 1 cup strawberries, sliced
  • 1 tablespoon lime juice
  • 2 tablespoons pure maple syrup
  • fresh mint
Instructions
  1. Layer fruit in a medium bowl or individual serving cups. Whisk together lime juice and maple syrup, evenly pour on top of fruit salad. Garnish with fresh mint, enjoy!

Strawberry Citrus Fruit Salad with Maple, Mint and Lime ~vegan, gluten free~

Grapefruit’s amazing healing power and health benefits fly under the radar in my opinion.  They have been studied for a long time and  have been proven to lower cholesterol, normalize hematocrit levels, protect against certain cancers and rid the body of excess estrogen…that’s a lot of work for one type of fruit!

Beware, certain medications negatively interact with the powerful compounds found in grapefruit.

Check here for more info.

Strawberry Citrus Fruit Salad with Maple, Mint and Lime ~vegan, gluten free~

crispy coconut kale, tempeh and chickpeas with maple tahini dressing

Yes, another kale recipe….but, I couldn’t help myself from grabbing this bunch of dino kale as I was walking through Phoenix Fruit.  I won’t go into detail on the benefits of kale yet again, so I will just leave you with the recipe :)

 crispy coconut kale

This is something we make on a regular basis because it is so easy to whip up! This recipe packs a protein punch from the tempeh, chickpeas and quinoa, it’s a surefire way to keep you full and energized!

Crispy Coconut Kale, Tempeh, and Chickpeas with Tahini Maple Dressing

Crispy Coconut Kale:

1 bunch of kale, trimmed and rinsed

olive oil

unsweetened coconut flakes

sea salt

Tempeh and Chickpeas:

1 block tempeh, cut into cubes

1 can chickpeas, rinsed

2 tablespoons coconut oil

2 tablespoons braggs amino acids

crispy coconut kale

Tahini Maple Dressing:

½ cup water

¼ cup olive oil

1 clove garlic

2 tablespoons maple syrup

2 tablespoons braggs amino acids

2 tablespoons tahini

Directions:

-Rinse kale and pat dry.  Massage with olive oil and place on a cookie sheet.  Sprinkle with coconut flakes and sea salt.  Bake in a 375 degree oven until leaves are crispy.

-In a frying pan heat coconut oil on medium high heat.   Add tempeh and sauté for a few minutes.  Add chickpeas and bragg’s amino acids and sauté for another 5 minutes or until tempeh is crispy on all sides.

-Put all dressing ingredients into a blender and mix until well combined.

-Serve over cooked quinoa and enjoy!

Click here for instructions on how to cook quinoa!

crispy coconut kale

What are your favorite kale recipes???