italian style fruit salad |
I have spent time in Italy and have been fortunate enough to learn some of their unique and simple food secrets. The fruits and veggies are so fabulously delicious that it almost ruins produce for you once you are back in the states. This was one of my favorite things to learn….although I want to curse them every time I make it! This is a fruit salad that is so juicy, so flavorful and so colorful that you may never come back to the way you used to make it. It takes work but it is well worth it and lasts for quite some time. You can use absolutely any fruit that you like….but you have to cut it super small so that you ensure a bit of everything in every bite. I hope you will be inspired to try making it yourself….and please share your photos! After you watch the video see below on how I utilized the fruit that was leftover! Buon appetito!
Italian Fruit Salad Prep
Any combination of fruit you like cut up into pieces the size of a pencil eraser. Squeeze an entire orange or sweet grapefruit and mix. I put in individual jars for the ease of grab and go!
Blackberry Caprese (inspired) Salad
Toss lettuce, blackberries, scallions, fresh mozzarella cheese and basil. Top with balsamic vinaigrette.
3/4 c balsamic vinaigrette
1/2 c olive oil
1/2 t dried basil
1 t garlic
1 t dried oregano
1 t dried parsley
Mix well. Makes 1 1/4 cup dressing.
Paleo Pancakes with Fruit
Mix one banana with 2 eggs in blender or mixer. Heat skillet and spray organic olive oil on the surface. Pour into hot pan and cook about 2 minutes each size. Top with any fruit – strawberries, banana, and blueberries shown here.
Prosciutto, Melon, Mint & Feta
I do not like raw prosciutto so I lay it flat on a cookie sheet and cook for about 10 minutes on 350. It is still soft but gets a little crunch on the ends which adds great texture. Slice melon and wrap with a small piece of prosciutto and a fresh mint leaf. Sprinkle feta cheese over the top and drizzle a very small amount of balsamic vinegar or glaze.
Teriyaki Chicken & Pineapple Shishkabobs
Marinate organic chicken in teriyaki for a few hours. Chop pepper, onion, pineapple, and chicken into large squares. Wet your sticks so they do not splinter. Alternate pieces and brush with marinade. I sprinkled orange peel and fresh parsley on top. Grill on the bbq for about 20 minutes or until chicken is done.
1/2 soy sauce or coco aminos
1/4 c light brown sugar
2 T rice vinegar
1 T sesame oil
1 t fresh ginger
1 t fresh garlic
1/4 t red pepper flakes