|½ cup||Plain Greek yogurt|
|¼ cup||True Gold Wild Buckwheat Honey or Coastal Mountain Sage Honey|
|¼ cup||Pecans, other nuts, or granola|
Mix yogurt and honey gently until combined. Set aside.
Wash and dry fruit. Cut all fruit except lemon into bite size pieces and put in a bowl.
Cut lemon into wedges and squeeze 1 1/2 tsp of juice over fruit in bowl.
Add the yogurt-honey mixture to the fruit and mix lightly.
Coarsely chop the pecans and sprinkle over salad.
Serve immediately or cover and refrigerate.