Mojito Salad

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Mojito Salad

Last summer we attended Chicago Symphony Orchestra’s outdoor picnic concert called Ravinia Festival where thousands of people have an elaborate picnic feast before the concert. They set up a table with a real table cloth, wine in real wine glasses, all kinds of food, and flowers in a vase. A dear friend of ours with whom we had a picnic brought this very pretty and refreshing mojito salad. Later she gave me the recipe. As I was organizing my recipes in my email folder the other day, I found her recipe. So I asked her if it would be all right to share the recipe with my blog readers. She was nice enough to say yes, so here it is. Enjoy!


1 small honeydew melon, diced or balled using a melon baller
2 cups green grapes, halved if large
2 kiwi fruits, quartered and sliced
1 cup cucumber, seeded, quartered and sliced (optional)
1 lime, both zest and juice of
7-8 mint leaves, cut into chiffonade
6 oz  (170 g)  lime yogurt (I used 1 container of Wallaby Organic Key Lime Yogurt)


  1. In a bowl, place all the fruits, lime juice and zest, and mint.
  2. Add yogurt and mix.
  3. Infuse love and serve!

Servings: 4