Pineapple Kiwi Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
1 large fresh pineapple
02 -
4 kiwis
03 -
8-10 fresh mint leaves
04 -
¼ cup shredded coconut
→ For the Dressing
05 -
2 limes (zest and juice)
06 -
2 tablespoons honey
# Instructions:
01 -
In a skillet over medium-low heat, add shredded coconut. Cook, stirring frequently, until coconut is lightly browned, about 3-5 minutes. Remove from heat and set aside.
02 -
Cube pineapple and place into a large bowl. Slice each kiwi in half, then use a spoon to separate the fruit from the peel. Slice into bite size pieces and add to your bowl. Gently roll your mint leaves up together, thinly slice (julienne), and add to the bowl.
03 -
In a separate bowl, zest and juice both limes. Add honey and whisk to combine. Pour over fruit and toss to coat.
04 -
Cover and store in the refrigerator until ready to serve. Just before serving, sprinkle toasted coconut over fruit salad.
# Notes:
01 -
Coconut: Shredded coconut can be sweetened or unsweetened.
02 -
Make ahead: Fruit salad can be made a day ahead and stored in a sealed container in the refrigerator until ready to serve. Store shredded coconut in a sealed container at room temperature for up to one month. Add coconut just before serving to keep its crunchy texture.
03 -
Storage: Prepared fruit salad will keep in the refrigerator for up to 3 days.
04 -
For extra flavor, you can add a splash of coconut extract to the dressing.
05 -
To make this recipe vegan, substitute the honey with maple syrup or agave nectar.