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Raspberry-Mint Fruit Salad Recipe

Raspberry-Mint Salad
Allison Beck

Raspberry-Mint Salad

When the weather gets too hot to cook, a refreshing and light fruit salad is just the thing to serve with leftover grilled chicken, atop Greek yogurt for breakfast — or as I did, served simply alone with shaved Parmigiano and a slice of toasted bread.

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  • 5 ounces raspberries
  • 2 large sprigs of mint, leaves removed and cut into a fine chiffonade
  • ¼ cup chopped roasted almonds
  • Shavings of Parmigiano-Reggiano, for serving (optional)
  • Toasted bread (optional)


Place raspberries in a bowl and gently combine with mint and almonds. Divide between 2 plates and garnish with optional Parmigiano. Serve with toasted bread, if desired.