Raspberry-Mint Fruit Salad Recipe
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.
- 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.