This Fruit Salad with Plant-Based Yogurt is full of vibrant colors, lots of texture, and is perfect for celebrating or making a meal feel special. It’s topped with crisp toasted almonds and creamy vanilla yogurt and flavored with orange juice, lime, and mint.
This blog post is sponsored by Sprouts Farmers Market.
With Mother’s Day around the corner, you may be planning your menu for a delicious brunch or special meal together with family. This vibrant fruit salad filled with berries and flavorful additions will make a perfect part of your Mother’s Day meal to celebrate.
This fruit salad is colorful and lightly sweet, with lots of texture and dreamy flavors. You can serve it as an appetizer or ending to the meal, or as part of a Mother’s Day buffet alongside savory dishes as well! Dishes like my Roasted Tomato Bruschetta, Roasted Veggie & Peas Pasta, and Panzanella-Inspired Ciabatta Salad would go wonderfully with this fruit salad to make a really epic Mother’s Day menu.
You can find ALL the delicious goods needed for this recipe at Sprouts! Their Produce Department has the freshest finds like these strawberries, blueberries, raspberries and citrus to make a bright and satisfying fruit salad as one of the stars for your Mother’s Day menu. I know that I can always grab produce that is super fresh and nourishing at Sprouts, to put together an awesome menu, meal or snack.
And the fresh herbs at Sprouts are so good, like this fresh mint! You won’t find any wilting, sad herbs that are on their way out. Plus, the selection of nuts in the Bulk Department and the variety of plant-based products like this vegan yogurt is just amazing! Sprouts is always getting in new vegan products as well as vegan staples to make it really simple to enjoy eating plant-based. They actually have all of the plant-based products clearly labeled in the aisles, which I find to be SO convenient, especially when I’m in a hurry.
How to Make this Fruit Salad with Plant-Based Yogurt
This recipe is so simple, yet satisfying too!
You’ll start by heating a pan on the stove over medium heat, to toast the almonds. You can use sliced or slivered almonds for this. While the pan is heating, this would be a good time to wash the produce. To toast the almonds, simply add them to the dry pan. The toasting time will depend on how hot your pan is, so don’t walk away for long while they’re toasting. You can give them a stir every 30 or so seconds. You’re looking for a light golden brown color. Then, remove the toasted almonds from the pan to cool.
Then slice the leaves from the strawberries, and halve or quarter the strawberries depending on their size. You can leave any very small strawberries whole, if you like. Add them to a serving bowl or dish, along with the washed blueberries and raspberries.
Drizzle in 2 to 3 tablespoons of orange juice, along with some lime zest, and gently give the fruit a toss. I used an awesome Uncle Matt’s orange juice, which provides really delicious flavor. Have you ever tried splashing some OJ into your fruit salad? So good!
Then cut some lime wedges and/or slices to add to the fruit salad for some beautiful green color, along with fresh mint. You can leave the mint whole or thinly slice the mint, depending on the size of the leaves.
Lastly, add the yogurt and the beet powder to a bowl. Mix them together until the yogurt turns a pretty light pink color. The beet powder adds color to the yogurt, and is optional. I love the vanilla-flavored plant-based yogurt in this recipe. However, you can easily substitute your favorite yogurt flavor. Also, you can certainly feel free to double the amount of yogurt (and beet powder, if using).
You’re now ready to serve! Plate up the individual portions and top with the yogurt and toasted almonds. Or, serve the yogurt and almonds on the side, for your friends and family to spoon on top.
Other Vegan Sweets and Desserts
If you make this recipe, I would love to see your creation! You can comment here and/or tag me on Instagram @janetsmunchmeals.
Fruit Salad with Plant-Based Yogurt
- 1/3 cup sliced or slivered almonds
- 16 oz. strawberries
- 6 oz. raspberries
- 6 oz. blueberries
- 2 to 3 tbsp. orange juice
- 1 lime
- 2 tbsp. fresh mint
- 1 1/3 cups plant-based vanilla yogurt
- 1/8 tsp beet powder optional
- Place a pan on medium heat and add the 1/3 cup sliced or slivered almonds to the pan. Cook for 3 to 5 minutes, stirring periodically, until the almonds start to turn a light gold brown, then remove from the heat.
- Meanwhile, wash all the produce and trim the ends off the 16 oz. strawberries. Slice the strawberries in half or in quarters, depending on size. Place them into a serving bowl and add the 6 oz. raspberries, 6 oz. blueberries, and 2 to 3 tbsp. orange juice. Gently toss.
- Zest the lime over the fruit salad and cut the lime into wedges or slices for garnish. Thinly slice the 2 tbsp. fresh mint, or leave some leaves whole. In a bowl, add the 1 1/3 cups plant-based vanilla yogurt and the optional 1/8 tsp. beet powder. Mix thoroughly.
- Serve the fruit salad topped with the yogurt, lime, fresh mint, and toasted almonds.