Ambrosia (Yum Yum) Salad

One of my aunts makes a summer fruit salad that everyone in my family calls “yum yum salad.” It wasn’t until sometime in my college years that I realized her salad is more commonly known as ambrosia salad. As a kid, I loved this salad. It felt like having dessert during dinner. What kid doesn’t like that?

But, as I got older, my tastes changed. Ambrosia (yum yum) salad, with it’s mini marshmallows and cool whip dressing was cloyingly sweet. Now that I think about it, I wonder if my aunt actually balanced it out with sour cream like most ambrosia salad recipes require. However, she made it, I stopped eating it at family functions a long time ago (even before I started eating “clean” with Brent in 2012) simply because I could no longer stomach it.

This version leaves out the marshmallows and replaces the cool whip/sour cream combination with a dairy-free yogurt. It’s still sweet from all the fresh fruit, but it’s much lighter and healthier! The best part for me? My parents are in town and give it their stamp of approval. We hope you’ll enjoy it, too.

Ingredients
2 C green grapes, sliced lengthwise
2 C diced pineapple
2 C quartered strawberries
1 1/2 C clementine segments
1 C blueberries
1/2 C crushed macadamia nuts (dry roasted with sea salt)
1 C Forager Unsweetened Plain Cashewgurt
1/4 tsp vanilla extract

Method

Put all of the fruit and crushed nuts in a large bowl.

Mix cashewgurt and vanilla.

Dress fruit with yogurt mixture and toss to coat.

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Ambrosia (Yum Yum) Salad

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients
2 C green grapes, sliced lengthwise
2 C diced pineapple
2 C quartered strawberries
1 1/2 C clementine segments
1 C blueberries
1/2 C crushed macadamia nuts (dry roasted with sea salt)
1 C Forager Unsweetened Plain Cashewgurt
1/4 tsp vanilla extract

Method

  1. Put all of the fruit and crushed nuts in a large bowl.
  2. Mix cashewgurt and vanilla.
  3. Dress fruit with yogurt mixture and toss to coat.

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