“My ambrosia salad has most of the elements of the old-fashioned classic, just presented in a new way,” says the writer and photographer Amber Wilson. “Coconut-flavored yogurt pairs well with the citrus and pomegranate, and it is a nod to the traditional flavors in ambrosia.” She serves this dish alongside eggs, bacon, and coffee for brunch, or alone as a light breakfast.
The Nashville-based Wilson’s new cookbook, For the Love of the South: Recipes and Stories from My Southern Kitchen is a love letter to her Louisiana childhood, current life in Nashville, and all the dishes she makes—and photographs elegantly—for her family.
Amber Wilson
