Summer Sunrise Nordic Brunch Bowl

Allergens

Tree nuts (almonds)

Ingredients

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 cup diced pineapple
• 1 cup diced mango
• 1 cup fresh spinach leaves
• 1/2 cup coconut yogurt
• 1/4 cup sliced almonds
• 1/4 cup chia seeds
• 1/4 cup unsweetened shredded coconut
• 2 tbsp fresh lemon juice
• 1 tbsp honey or maple syrup (optional)

Instructions

1. a. In a large bowl, combine the mixed berries, pineapple, and mango. Toss gently to mix. b. Add spinach leaves to the fruit mixture and toss again to evenly distribute. c. Divide the fruit and spinach mixture among four bowls. d. Top each bowl with a dollop of coconut yogurt, a sprinkle of sliced almonds, chia seeds, and shredded coconut. e. In a small bowl, whisk together lemon juice, honey or maple syrup (if using), and a pinch of salt. Drizzle over the brunch bowls and serve immediately.

Chef’s Insight

Choose ripe, but firm fruits for optimal texture and flavor.

Notes

Adjust the sweetness of the lemon dressing to taste, using more or less honey or maple syrup as desired.