Antioxidant-Boost Salad

Even for those with the greatest willpower, the holiday season is generally a nutritional downward spiral until January 1st – um, make that 2nd (you just HAVE to attend a New Year’s Day party after all!).

I concocted this easy, antioxidant boosting fruit salad and parfait the morning after Thanksgiving…it was my way of giving my body a little bit of the reprieve it needed to reboot and start my engines on the right foot for the day.  My family gobbled the entire thing up in less than 10 minutes.  I liked adding the lemon zest for a change of pace, as I am addicted to lime zest/lime juice on my fruit…but you can do it any way you like.

Antioxidant-Boost Salad

Serves 4

1 pint fresh organic blackberries, rinsed and drained (only rinse immediately before serving)

1 pint fresh blueberries, rinsed and drained

2 cups quartered strawberries (rinsed, drained, green removed)

Seeds (proper name: Arils) from 1 large pomegranate (will post how to “seed” a pomegranate soon!)

Zest from 1/2 small lemon, to taste

Toss ingredients in a large bowl and serve immediately.

To make parfait: for each person you are serving, put 1/2 cup of plain nonfat yogurt or Greek yogurt in a bowl.  Top with 1 cup above fruit salad and top with 2 Tbsp shelled pistachios!  Savor every bite :)

De-seeding the pomegranate. Use caution – and choose a cutting board that you don’t mind staining.


Only tools needed to make this amazing salad – small chef’s knife and a microplane.

Antioxidant-Boost Parfait


One Response to “Antioxidant-Boost Salad”
  1. Jane says:

    De-seed the pomegranate in a bowl of water, that way the seeds don’t fly around and stain everything.

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