Greek yogurt Fruit Salad is a refreshing, healthy dessert your spring and summer potlucks need. Full of fresh fruit and a delicious Lemon Greek Yogurt Dressing, this is a swimsuit season friendly treat. Try it for your next picnic, everyone will rave about this fruit salad!
Yogurt, fruit and me. We’re a ménage à trois going back a long, long way.
I used to blend frozen fruit with yogurt and honey to make a kind of healthy frozen yogurt (lmk if you want the recipe!). But then I learned of the wonders of Creamy Cheesecake Fruit Salad and I thought… This creamy fruit salad situation? Has to work with a Greek-yogurt-heavy dressing, too.
I usually like to tell you how unsuccessful I am in my first attempts and how I had to tweak a recipe until it was right, but this one? Just worked out from the get-go.
What I love about this Greek Yogurt Fruit Salad:
- It’s all-natural. No pudding mix, no whipped topping, nothing artificial. Just good, honest, real food ingredients.
- It’s not too sweet! I don’t know about you, but I don’t need a fruit salad with heaps and heaps of sugar. This makes for a refreshing, slightly tart fruit salad. Obviously, the overall sweetness will largely depend on the ripeness of your fruit as well, but this dressing definitely doesn’t overload the fruit with sweetness.
- Summer friendly. No matter if you have it for dessert, as a side or as a snack – this is a healthy treat for summer. Perfect for swimsuit season 😉
Two extra notes about this salad though:
You can’t mix it ahead of time. You can prep the fruit and the dressing a day ahead and store them separately in well-covered containers in the fridge. Add the dressing to the fruit just before serving – otherwise it tends to get soupy.
You can also make a large batch of the dressing if you’re eating fruit salads every day in the summer. It will keep for about 3 days in the fridge, so you’ll always have some on hand.
And please don’t go rogue on me and add fresh papaya, pineapple or kiwi (canned is fine!) to this salad. The Greek yogurt in the dressing doesn’t play nicely with some enzymes in those types of fruit, so you could end up with a bitter, metallic fruit salad. No bueno.
Now let me tell you all about how quick and easy this salad is to throw together! I say all about, but I actually mean three steps. Yep, that easy.
How to make Greek Yogurt Fruit Salad:
- Prepare the dressing and keep in the fridge until ready to use.
- Wash and prep the fruit, carefully mixing it in a large bowl.
- Add the dressing just before serving. I like sprinkling on some chopped pistachios for a little crunch, too.
And that is it, my friend.
No excuses. You can make a healthy treat for spring and summer without making a huge deal out of it. This is done on 15 minutes. 20 if you’re a slow chopper, 30 if you’re at home alone with the kids, in which case your first step would be to make yourself a Margarita. Just saying.
Now I don’t now your family’s bad habits, but mine are incredibly skillful at making food disappear. So, if yours is the same, you may want to set aside your share of this Greek Yogurt Fruit Salad before you pass on the bowl.
Because with the delicious creamy and tart dressing? There won’t be any leftovers of this salad.
And if you want to switch things up a bit, you can always try my different fruit salad dressings, too. I have two decadent (but healthy!) custard-y ones, a plain creamy fruit salad dressing and a creamy poppy seed fruit salad dressing. Not feeling the creaminess? Well, lucky you, there’s also a non-creamy poppy seed fruit salad dressing I often like to put on my Summer Fruit Salad or on my Winter Fruit Salad, but it goes on basically any kind of fruit.
I guess that makes me sound like a slightly insane person, obsessed with fruit salad. But what can I say? You got me.
Get the printable recipe for this Greek Yogurt Fruit Salad:
Greek Yogurt Fruit Saladmade it? tap the stars to add your rating!
For the dressing:
- 1 ½ cups Greek yogurt
- Juice of 1 lemon OR ½ orange
- 3 tablespoons honey
- 2 teaspoons vanilla extract
For the salad:
- 4 cups fresh strawberries (hulled and sliced)
- 2 large oranges (cut into filets or segments, then diced)
- 1 green apple (peeled, cored and diced)
- 1 cup blueberries (washed and patted dry)
- 1 cup raspberries (washed and patted dry)
- 2 large bananas (peeled and sliced)
- Chopped pistachios (optional)
- Make the dressing: Whisk all dressing ingredients together and chill in the fridge until ready to use.
- Make the salad: Place all prepped fruit in a large bowl and carefully mix with the dressing. Sprinkle with chopped pistachios, if you like.