Chia Seed Fruit Salad

If you’ve never made anything with chia seeds before… this is definitely a recipe to start a love affair.

I made this fruit salad for a few friends that came over for dinner. I served it as a dessert, although it could easily be served anytime of day – especially for breakfast or a snack.

IMG 7717This fruit salad contains ZERO refined sugar is full of wonderful chia seeds!

And look what happened after I served it. Yes… all quickly gone.

It must have been good if I can say so myself

:)

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Chia seeds grow 10 times their weight in size when combined with liquid, helping the body stay hydrated and full. The word “chia” comes from the Aztec word that means “oily” — the oils found in this small little round seed is the secret to its health benefits. Having the most content of omega 3 fatty acids of any plant food, they fight inflammation in the body, reducing the chance for heart disease, Alzheimer’s, and depression.

I hope that’s reason enough to add chia seeds to your repertoire….but if it isn’t, just try this recipe and you will get a chance to feel their magic!

4.5 from 46 reviews
FOOD BABE'S CHIA SEED FRUIT SALAD
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ⅓ cup chia seeds
  • 2 cups nut milk of your choice
  • 4 cups of diced fruit of your choice (for this recipe I used pears and strawberries)
  • ¼ cup currants or raisins or goji berries
  • zest of one orange
  • juice of one orange
  • 1 tbsp vanilla
  • ¼ tsp cinnamon
  • ½ cup shredded coconut
  • mint leaves for decoration
Instructions
  1. Add 1 cup diced fruit and a sprinkle of currants to 4 different bowls
  2. Combine nut milk, chia seeds, orange juice, zest, vanilla and cinnamon in a small pitcher and stir
  3. Pour ½ cup mixture on top of fruit in bowls
  4. Top fruit bowls with shredded coconut
  5. Refrigerate fruit bowls for at least 30 mins (or chill overnight)
  6. Top each bowl with a mint leaf before serving

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Chia Seed Tips: Remember to store chia seeds in an airtight container. My favorite brand of Chia Seeds is from Nutiva because they 100% organic and I love their support for GMO-labeling… you can get a 12 ounce bag for much cheaper directly from their website (and they have a 10 dollar off coupon if you like them on Facebook! That’s like a free bag of chia seeds!)

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For this recipe I used homemade pistachio milk, but you can use any nut milk you like.

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Please let me know if you make this recipe or any others.  I have a new star system on my recipes… I’d love your honest opinion.

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Mmmmm…I think I’ve having one of these for breakfast tomorrow.

Food Babe

 

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197 Responses to “Chia Seed Fruit Salad”

  1. Dave

    Is this paleo-friendly?

    Reply
    • Gabrielle (to Dave)

      It is as long as you use unsweetened coconut

      Reply
  2. Michelle

    I have not made this (yet!), but it reminds me of ambrosia salad – popular at potlucks and family gatherings – which I used to love. I haven’t had it in years, but remembering ambrosia salad makes me want to try this recipe! : )

    Reply
  3. Thelma

    I just made this with organic pears and organic frozen blueberries. I used unsweetened, first pressing coconut milk (13.5 oz can) and 2.5 oz almond milk to get to 2 cups. I used one lime for zest and the juice. I didn’t have shredded coconut or mint leaves. I put the four glasses in the frig for 30 minutes and voila, I had the most refreshing delicious breakfast salad ever!

    Reply
  4. Colleen

    Does it have to be nut milk? We have nut allergies in our house.

    Reply
    • Jennie (to Colleen)

      I think the point is probably not to use dairy milk, but a plant-based milk like almond, rice or hemp… just my guess!

      Reply
    • Shannon (to Colleen)

      No. I’ve used regular milk, works exactly the same. You can use any milk with chia seeds. The choice is yours!

      Reply
  5. Geetha

    Just made this with mangoes and strawberries– was feeling a bit lazy so skipped the orange zest/juice and threw in some raw pistachios– it was really yummy– thanks for this great recipe :-)

    Reply
  6. Louise Castleman

    What do you know about Monk Fruit Extract? It is in Zevia Soda which is sweetened with stevia but also contains the Monk Fruit Extract.

    Reply
  7. Nita

    I made this today with the pears and strawberries and it is delicious!!

    Reply
  8. Madhura

    Loved this recipe! I used cherries and peaches and sprinkled raw pistachios on top. It was delicious! Definitely making this again..

    Reply
  9. Laura

    Any suggestions for subbing out the shredded coconut?

    Reply
  10. Alicia

    I substituted lemon zest and juice for the orange and used strawberries, blueberries, and peaches. So good! I love this!

    Reply
  11. rebecca

    I made this with strawberries and bananas! It was delicious. And the best part is it kept me feeling full for hours!

    Reply
  12. Priscila

    Can I use flaxseeds instead 0f chia seeds?

    Reply
    • Bri (to Priscila)

      Flax gets slimy, chia doesn’t. chia soaks up liquid x10, flax x3. You could try, but they taste and act different, use far far far less liquid. I’d try anything once:)

      Reply
  13. Chris

    I usually mill the chia before we eat it. We find it easier to digest and of course, it doesn’t get stuck between the teeth. Do you know if this reduces the health effect of the seds?
    Thanks
    Chris

    Reply
  14. Laura H

    Just made this using my fresh grown blackberries…. it smells delicious!! I cannot wait to try it!! Thank You for the recipe.. and the Nutiva info! I needed more coconut oil and chia.. saved $$ getting the bundle and using the FB code! Thanks again Food Babe!!

    Reply
  15. agata

    1 tbsp of vanilla is too much! 1/2 tea spoon should be ok. thanks

    Reply
  16. Elizabeth

    I make food for one. How long will this last in the refrigerator?
    Thanks.

    Reply
  17. Melissa

    What brand of almond milk do you use? Can’t fun any that don’t use added sugar or doesn’t have all the additives.

    Reply
  18. Jennifer

    Has anyone tried the pistachio nut milk recipe? Im confused on the part that says add milk. I thought this was dairy free?

    Reply
  19. Ruby Miller

    @ Jennifer, it says nut milk in the recipe, so yes it is dairy free.

    Reply
  20. Katty

    I did it!!! It was delicious. I added bananas, pears and strawberries it was a bit more sweeten, even my kids love it! Thanks

    Reply
  21. Priya

    I’ve made a similar chia dessert using fresh mango, almond milk, shredded coconut, saffron, and cardamom. I must try the pistachio milk! Sounds heavenly.

    Where can we buy those cool dessert bowls?

    Reply
  22. Cheryl

    Love it! Thanks Food Babe. I also want to know where you got those dessert bowls, no seriously I want to know ;)

    Reply
  23. Lynn

    Is this dessert supposed to get thick, like tapioca, or is the milk supposed to remain in liquid form? The picture looks thicker than the one I made. Maybe I did something wrong?

    Reply
    • Elizabeth (to Lynn)

      I made this the other day and was wondering the same thing too!

      Reply
  24. Peter

    By vanilla, do you mean vanilla extract?

    Reply
  25. Kim

    Mine came out really soupy. The chia seeds didn’t expand as much as I thought they would have and the overall dish didn’t have the custardy type texture I thought it would. Kind of bummed. I did use soy milk and left out the OJ. Any advice on why mine isn’t thick?

    Reply
  26. Penni

    Just want to know if any type of sweetener is used at all, such in the nut milk? Even with the great fruit, I loved this but felt the “pudding” part needed just a tiny bit of sweetener.

    Reply
  27. Monica

    I cut this in half and wish I didn’t. It was very good. I used a banana, apple and some organic grapes, and little bit of raisins
    with almond milk. Mine was a bit soupy too but still delicious. Maybe to much orange juice.

    Reply
    • Lynn (to Monica)

      So for those of us who are getting the soupier version, should we use less liquid or add more chia?

      Reply
  28. Andrea

    This has been my staple breakfast now for the last month. I have prepared a variation of this no less than 4 times a week since I found it!
    Since it’s fall, I have prepared mine with an apple, lemon juice, coconut milk, mulberries and goji berries and extra cinnamon, sans the zest, coconut flakes and mint. I make mine with added milk for an almost cereal-type breakfast!
    It is my favorite meal of the day!

    Reply

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