Chamomile Stone Fruit Salad
Prep Time:
25 minutes
Cook Time:
Servings:
4 servings
Ingredients
  • ½ cup boiling water
  • 1 chamomile tea bag
  • 1 teaspoon honey
  • Pinch kosher salt
  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • 1 teaspoon grapeseed oil
  • 2 ripe peaches--halved, pitted and sliced into thin wedges
  • 2 apricots--halved, pitted and sliced into thin wedges
  • 1 pint raspberries
Directions
  1. To a heat-safe liquid measuring cup, add the boiling water and tea bag. Steep for 5 minutes, then remove and discard the tea bag. Pour the brewed tea into a medium bowl and whisk in the honey, salt, lemon juice and oil. Add the peaches and apricots and stir to coat. Set aside for 15 minutes to marinate.
  2. To the bowl, add the raspberries and gently stir to incorporate. Divide the fruit among 4 small bowls and serve with some of the remaining juice. Calories per Serving: 90; Sodium: 30mg; Total Carbohydrate: 19g; Fiber: 5g; Protein: 1g; Fat: 2g