Serves 8
20 min
Summer Fruit Salad with Matcha Ginger Vinaigrette
Recipe GLPR00d2e363741e34
A bright and refreshing summer fruit salad featuring mangoes, nectarines, and fresh strawberries tossed with a unique matcha and ginger vinaigrette made with creamy coconut milk and tangy white balsamic vinegar. This elegant dish is naturally gluten-free and vegan, making it a perfect light appetizer or side dish for any occasion.
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Ingredients
1 pound fresh strawberries, hulled and quartered
2 ripe mangoes, peeled, pitted, and cut into 1-inch chunks
2 ripe nectarines, pitted and cut into 1-inch chunks
1/2 cup unsweetened full-fat coconut milk
2 tablespoons white balsamic vinegar
2 tablespoons sugar
1/2 teaspoon fresh minced ginger
1/2 teaspoon matcha powder
pinch Pinch of salt
Directions
Prepare the fruit: Hull and quarter the strawberries, then cut the peeled and pitted mangoes and nectarines into 1-inch chunks. Transfer all prepared fruit to a large serving bowl.
Make the vinaigrette: In a small bowl, whisk together the coconut milk, white balsamic vinegar, sugar, minced ginger, matcha powder, and salt until completely smooth and the matcha powder is fully dissolved. Taste and adjust sweetness or tang as desired.
Combine: Pour the matcha ginger vinaigrette over the fruit and gently toss until all pieces are evenly coated with the dressing.
Chill and serve: Cover and refrigerate the salad until ready to serve. The flavors will deepen as it rests. Serve chilled as a light appetizer, side dish, or refreshing snack.
