Stone Fruit Salad with Thai Basil Yogurt
This simple Stone Fruit Salad is made with seasonal fruit laid on a bed of tangy Thai basil yogurt. It's perfect for cookouts and it's a great way to use up all that delicious summer fruit.
Ingredients
- ½ cup (120 g) plain full-fat Greek yogurt
- ¼ cup (8 g) Thai basil packed, finely chopped
- 1 peach pitted and sliced
- 1 plum pitted and sliced
- 1 apricot pitted and sliced
- ¾ cup (113 g) fresh cherries stemmed, pitted, and halved
- Honey for drizzling
Instructions
- In a small bowl, mix together the yogurt and Thai basil.
- Spread the yogurt out onto a serving plate and top it with the sliced fruit.
- Garnish with more Thai basil and drizzle with a bit of honey.
Notes
- You can use regular basil in place of the Thai basil for this recipe.
- Nutrition information does not include the honey.
Nutrition
Serving: 1 serving | Calories: 64kcal | Carbohydrates: 12g | Protein: 4g | Fat: 0.4g | Sodium: 16mg | Fiber: 2g | Sugar: 10g
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