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–+ servings
Pineapple Kiwi Salad

Pineapple Kiwi Salad: A Refreshing Summer Delight

This Pineapple Kiwi Salad is a refreshing summer dish that blends sweetness and tartness in just 15 minutes.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Tropical
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Fresh Pineapple opt for ripe pineapples
  • 3 Kiwis choose ripe, firm kiwis
  • 1/2 cup Shredded Coconut sweetened or unsweetened
  • 1/4 cup Fresh Mint Leaves or substitute with lemon balm
For the Dressing
  • 2 medium Limes fresh limes for zest and juice
  • 2 tablespoons Honey can substitute with agave nectar

Equipment

  • Skillet
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions for Pineapple Kiwi Salad
  1. In a skillet over medium-low heat, add shredded coconut and toast for 3 to 5 minutes until golden and fragrant.
  2. Cube the fresh pineapple into bite-sized pieces and place in a large mixing bowl. Halve the kiwis and scoop out the flesh, chopping into similar-sized pieces. Combine both fruits.
  3. Thinly slice the fresh mint leaves and sprinkle over the fruit mixture. Mix gently to distribute the mint evenly.
  4. Zest and juice the limes in a separate bowl. Whisk in honey until smooth, then pour over the fruit mixture.
  5. Toss all ingredients gently to ensure the fruit is coated with the dressing. Cover and refrigerate until serving.
  6. Before serving, sprinkle the toasted coconut over the salad to maintain its crunch.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 30gProtein: 1gFat: 1.5gSaturated Fat: 1gSodium: 10mgPotassium: 250mgFiber: 3gSugar: 20gVitamin A: 5IUVitamin C: 70mgCalcium: 2mgIron: 2mg

Notes

Store salad in a sealed container in the fridge for up to 3 days. Keep coconut separate until serving to maintain its texture.

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