Citrus salad with yoghurt dip

Name: Citrus salad with yoghurt dip
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 1 Orange (200 g); 1 (50 g) Kiwi; 2 fresh pineapple rings (approx. 70 g each); 1 tablespoon (10 g) Lemon juice; 1 tablespoon (12 g) liquid honey; 75 g Skimmed milk yoghurt; 1 tsp (6 g) crushed pistachio kernels; 7-10 Tbsp Lemon balm

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 1

1 Orange (200 g)
1 (50 g) Kiwi
2 fresh pineapple rings (approx. 70 g each)
1 tablespoon (10 g) Lemon juice
1 tablespoon (12 g) liquid honey
75 g Skimmed milk yoghurt
1 tsp (6 g) crushed pistachio kernels
7-10 Tbsp Lemon balm

Directions

1
Peel the orange so that the white skin is completely removed. Cut the orange into slices. Peel the kiwi and cut into slices. Peel pineapple rings and cut out the hard centre.
2
Mix lemon juice and honey. Arrange pineapple, kiwi and orange on a plate. Pour lemon-honey marinade over it. Add yoghurt and sprinkle with pistachios. Decorate with lemon balm.