Serves 4

This versatile salad can be used as the base of everything from a light lunch to a refreshing smoothie.

• 1 1/2 cups organic strawberries, halved
• 1 1/2 cups watermelon, cut into one-inch chunks
• 2 Tbs. cherry balsamic vinegar
• 2 Tbs. organic extra-virgin olive oil
• 1 Tbs. Meyer lemon juice
• 1 Tbs. shredded fresh mint leaves
• Grind of fresh black pepper

Combine all ingredients in glass bowl, and gently toss to combine. Refrigerate for at least one hour.

PER SERVING: 105 cal; 1g pro; 7g total fat (1g sat fat); 11g carb; 0mg chol; 5mg sod; 2g fiber; 9g sugars

Recipe tips

• Serve over mesclun greens for a refreshing lunch.
• Purée 1 cup fruit salad with 1/2 cup nonfat plain Greek yogurt and 1 Tbs. local honey for a revivifying smoothie.
• Coarsely chop 1/2 cup fruit salad and add 1/2 tsp. minced fresh jalapeño. Serve as a relish for grilled fish or chicken.