Serves: 4 to 6
- 2 cups cubed watermelon (1/2-inch cubes)
- 1/2 cup celery, sliced
- 1/2 cup seedless red grape halves
- Dash of salt
- 1/4 cup Greek yogurt
- 2 tablespoons sliced almonds, toasted
- Stir together watermelon, celery, and grapes in bowl. Just before serving, stir salt into yogurt for dressing. (Add water to thin, if necessary.) Pour dressing over fruit; stir until coated. Sprinkle with almonds.