Lemon-Ginger Fruit Salad
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This is one of the more all-inclusive dishes I’ve made in a while. Totally vegan, mostly raw, and AIP. As big fans of both cherries and ginger, we love this one… with or without the optional chocolate.
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Fruit Salad with Ginger Syrup
Ingredients
- 1/2 cup water
- 1/2 tablespoon lemon zest
- 1/2 tablespoon ginger peeled and grated
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/2 pound strawberries sliced
- 8 ounces cherries pitted
- 8 ounces blueberries
- 1/2 cup chocolate chips optional
Equipment
Instructions
- Combine the lemon zest and water in a small saucepan and bring to a boil. Boil 3 minutes, then remove from heat.
- Add the ginger and let sit 5 minutes to infuse, then add the honey and lemon juice.
- Combine the syrup with the remaining ingredients in a large bowl and serve chilled.
Nutrition
Calories: 239kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 273mg | Fiber: 8g | Sugar: 31g | Vitamin A: 100IU | Vitamin C: 64.4mg | Calcium: 20mg | Iron: 3.8mg