Fruit Salad with Avocado Coconut Lime Dressing

Calories

200 Per Serving

Protein

4g Per Serving

Fiber

7g Per Serving

Calories		200
Total Fat		11.0 g
	Saturated Fat	2.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	7.0 g
Cholesterol		15 mg
Sodium		30 mg
Total Carbohydrate		30 g
	Dietary Fiber	7 g
	Sugars	19 g
Protein		4 g

Dietary Exchanges
2 fruit, 2 fat

Ingredients

Servings 8 Serving Size 1 cup

Salad Dressing Ingredients

1 avocado
1 5.3-ounce can nonfat blended Greek yogurt, coconut creme flavor
3 tablespoons lime juice
1 teaspoon honey

Salad Ingredients

2 avocados (diced)
1/2 cup strawberries (quartered)
1 mango (diced)
1/2 cup blueberries
1 cup red grapes
2 kiwi (sliced, quartered)
1 large banana (sliced, quartered)
2 mandarin oranges, peeled, segmented

Directions

Tip: Click on step to mark as complete.

First, place all salad dressings components into a food processor and blend to a smooth consistency. If dressing is too thick, add 1-2 TB of non-fat milk (or non-dairy milk) to liquify dressing.
Refrigerate until needed, up to 24 hours. (Use the remaining dressing for another use.)
For the salad base, first place all ingredients into a large bowl.
When ready to serve, toss with Avo Coconut Lime Dressing to taste.

Fruit Salad with Avocado Coconut Lime Dressing

Calories

200 Per Serving

Protein

4g Per Serving

Fiber

7g Per Serving

Calories		200
Total Fat		11.0 g
	Saturated Fat	2.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	7.0 g
Cholesterol		15 mg
Sodium		30 mg
Total Carbohydrate		30 g
	Dietary Fiber	7 g
	Sugars	19 g
Protein		4 g

Dietary Exchanges
2 fruit, 2 fat

Ingredients

Servings 8 Serving Size 1 cup

Salad Dressing Ingredients

1 avocado
1 5.3-ounce can nonfat blended Greek yogurt, coconut creme flavor
3 tablespoons lime juice
1 teaspoon honey

Salad Ingredients

2 avocados (diced)
1/2 cup strawberries (quartered)
1 mango (diced)
1/2 cup blueberries
1 cup red grapes
2 kiwi (sliced, quartered)
1 large banana (sliced, quartered)
2 mandarin oranges, peeled, segmented

Directions

Tip: Click on step to mark as complete.

First, place all salad dressings components into a food processor and blend to a smooth consistency. If dressing is too thick, add 1-2 TB of non-fat milk (or non-dairy milk) to liquify dressing.
Refrigerate until needed, up to 24 hours. (Use the remaining dressing for another use.)
For the salad base, first place all ingredients into a large bowl.
When ready to serve, toss with Avo Coconut Lime Dressing to taste.

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