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Tangy Fruit Salad Gluten-Free Recipe

Servings 4

Ingredients

  • 1 mango, peeled, pitted, and cut into cubes
  • 1 cup cubed fresh pineapple
  • 1 cup cubed watermelon
  • 1 pint raspberries
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh mint leaves, thinly sliced
  • Zest and juice of 1 lime
  • Pinch of kosher salt

Instructions

  1. In a large serving bowl, combine the mango, pineapple, watermelon, and raspberries. Drizzle on the olive oil then sprinkle on the mint, lime zest and juice, and salt. Gently toss the salad, taking care not to bruise the fruit. Let macerate for 10 minutes, then serve.