Sunshine Breakfast Fruit Salad with Walnut Crumb

Course Breakfast
Keyword fruit salad, summer
Prep Time 5 minutes
Servings 2 people
Calories 376kcal


  • 1 kiwi peeled, halved and sliced
  • 1 nectarine halved, stoned and sliced
  • 150 g strawberries sliced
  • 50 g red seedless grapes halved
  • 2 sprigs mint leaves shredded
  • 50 g California Walnuts roughly chopped
  • 2 tbsp oats
  • 1 tbsp desiccated coconut
  • 4 tbsp dairy free coconut yogurt alternative


  • Mix together the fruit and mint and set aside.
  • Place the walnuts, oats and coconut on a foil lined baking tray and place under a preheated grill for 1-2 minutes until toasted.
  • Place the fruit in the base of 2 glasses, top with the yogurt and then sprinkle over the walnut crumb.

Cooks tip

  • Try replacing the coconut with sesame seeds or use your favourite yogurt flavour, or soy yogurt


Serving: 274g | Calories: 376kcal | Carbohydrates: 25.9g | Protein: 7.7g | Fat: 25.2g | Saturated Fat: 8.5g | Fibre: 7.3g | Sugar: 17g


Salt: 0.04g
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