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This colorful salad combines fresh in-season apricots, strawberries and cantaloupe, plus a sprinkling of pistachios, for a fresh and different summer dish that’s very low in fat and sodium and high in fiber, protein and calcium.


• 1 container (8 ounce) fat-free plain yogurt

• 2 tablespoons thawed orange juice concentrate

• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves

• 1 tablespoon honey

• 1 small head iceberg lettuce cut into 8 wedges (or mixed greens)

• 8 fresh apricots, halved and pits removed

• 1 pint basket of fresh strawberries

• 1 cantaloupe, seeded, sliced and rind removed

• ¼ cup shelled and chopped natural pistachios


To make dressing, in a bowl whisk yogurt, orange juice concentrate, basil and honey. To assemble salad, on individual serving plates (or on a platter) arrange remaining ingredients, dividing equally. Serve dressing on the side.

Dietary Information 

Calories: 237

Total fat: 4 g

Saturated fat: < 1 g

Sodium: 110 mg

Carbohydrates: 34 g

Protein: 8 g

Fiber: 5.5 g

Vitamin A: 464 RE

Vitamin C: 97.5 mg

Calcium: 160 mg

Number of servings: 4

Source: California Strawberry Commission,