I love all the fruits that are in season during the summer! Berries, melons, nectarines and peaches are my absolute favorite fruits to enjoy! I eat them all the time and I can’t get enough of their juicy, sweet flavor and fabulous textures. Since I just picked up a bounty of summer fruits and leafy greens from the market, I decided to create a simple rainbow fruit salad with a creamy chocolate almond dressing and share the recipe with all of you.
Let me tell you this salad is so good! I made it for two days in a row because I couldn’t get enough of it. The dark chocolate blended with the creamy almond butter that I used to top the salad with was so simple to make but it added that extra flavor boost that really enhanced all the fruits and the baby spinach. I also tried wild jungle peanut butter in the sauce for the second day and it was good too. Feel free to use the nut butter which suits your taste and health needs. All of the healing foods I used in the salad have fantastic health benefits and great taste too! Check out some of their amazing properties!
Pineapple is an enzyme-rich fruit that contains bromelain which has many health benefits. Bromelain is a potent digestive aid that helps to break down protein. Pineapple can also help reduce chronic inflammation in our body. Pineapples are a good source of vitamin A, B vitamins, vitamin C, potassium, and magnesium.
Spinach is a top source of chlorophyll and iron two potent blood builders. Iron is a key mineral that carries oxygen throughout our body and promotes healthy circulation and beautiful skin. Spinach provides important essential omega-3 fatty acids which are very important for reducing inflammation. Spinach is rich in many essential nutrients for vibrant health including amino acids, antioxidants, chlorophyll, vitamins, minerals, healthy fats, enzymes, and fiber.
Strawberries are high in antioxidants, vitamin C, iron, biotin, water, and fiber. One cup of strawberries contains around 4½ ounces of water. Antioxidants like vitamin C protect our cells from free radical damage and inflammation. Iron helps deliver oxygen to your body and builds up your blood. Vitamin C is vital for connective tissue (collagen) formation which keeps our skin looking young. Vitamin C also protects the skin against sun damage. Strawberries contain the antioxidant ellagic acid which helps protect the elastic fibers in our skin. This helps with sagging.
Raspberries have a tart-sweet flavor that I enjoy in all kinds of recipes. Raspberries are renowned for their high amount of antioxidants, anti-inflammatory phytochemicals, vitamin C, manganese, and fiber which makes them a potent superfood. Raspberries are also an excellent cancer fighter.
Blueberries taste fantastic and their health benefits are numerous. These amazing little deep blue berries are packed with high amounts of antioxidants and phytonutrients like anthocyanin which all work to help protect your body and nervous system from oxidative stress and free radical damage to your cells. Blueberries are also great inflammation fighters and are high in vitamin C, vitamin K, and the mineral manganese. It has also been discovered that blueberries contain resveratrol which promotes cardiovascular health.
I have 12 different recipes for salads and 11 salad dressings and vinaigrettes in my cookbook Deliciously Holistic. If you enjoyed my recipe, check out my holistic cookbook that’s packed with 154 tasty whole foods recipes and 50 pages of healthy living tips! Deliciously Holistic is for sale as a eBook for only $15.00 or as a print book on Amazon! Find out more about the cookbook or get the eBook by clicking here.
What are your favorite salad combinations? Please contribute to the conversation by leaving a comment.
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Rainbow Fruit Salad with Chocolate Almond Sauce
Paleo, Vegan, Vegetarian, Gluten-Free, Dairy-Free
Makes 2 servings
½ cup strawberries-stems removed and cut in half
½ cup pineapple cubes
½ cup blueberries
½ cup raspberries
4 cups organic baby spinach—rinsed and patted dry
1.5 ounces 70% organic dark chocolate (I used this brand) – ½ half of the bar
2 tablespoons organic almond butter (I used this brand) or use your favorite nut or seed butter
1. Melt chocolate. Place chocolate pieces in a small heatproof glass bowl and place in the microwave on 50% power for around 35-40 seconds or until melted.
2. Once chocolate is melted, stir in almond butter until smooth and creamy. Set sauce aside while you assemble the salad.
3. Place an equal amount of spinach leaves on two plates. Top each plate with strawberries, pineapple, blueberries and raspberries. Drizzle with chocolate almond sauce. Enjoy!