Another breakfast recipe that has become a classic for me and my younger son Marc: strawberry, raspberry and banana fruit salad. In Seattle, it is possible to find these 3 fruits year round. Berries are obviously best during summer season, but only two states down from us, in California, they are grown any month of the year and this is the typical origin when looking at the packaging during winter months. Bananas are also available anytime of the year, and tend to come from South America. As is the case for most fruit salads, they are one of the best salt-free breakfast options and generally, salt-free meal option.
Strawberry, raspberry and banana fruit salad: energy and antioxidants
I eat this strawberry, raspberry and banana fruit salad often and can power through mornings without feeling hungry. Even Marc, who’s turning 12 this year and eats quite a bit during the day, feels satiated after a bowl of these fruits. It’s a really easy-to-make breakfast for two, full of antioxidants, and that tastes good too.
Strawberry, raspberry and banana fruit salad recipe
Ingredients
- 2 bananas
- 10 strawberries
- 20 raspberries
- 0.5 lemon Optional, sprinkle a bit of lemon juice on top
Instructions
- Rince the berries
- Cut the strawberries in two slices
- Cut the banana in bite size chunks
- Combine into a bowl
- Add lemon juice to taste
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