Stone Fruit Waldorf Salad - Magazine Recipes

½ cup Greek yogurt 

1 Tablespoon minced lime zest 

2 Tablespoons fresh lime juice 

1 Tablespoon honey

2 cups pitted and sliced fresh plums 

2 cups pitted and sliced fresh peaches 

2 cups fresh cherries, pitted and halved 

1 cup sliced celery

½ cup slivered almonds, toasted 

½ cup fresh mint

Combine fresh fruit, celery, almonds and mint. Toss yogurt sauce with other ingredients and serve cold. If desired, make up to one day in advance and store in an airtight container.