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–+ servings
Pineapple Kiwi Salad

Delightful Pineapple Kiwi Salad for Summer Bliss

Enjoy a refreshing Pineapple Kiwi Salad, a vibrant blend of tropical flavors that's perfect for summer picnics.
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Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Base
  • 1 medium Fresh Pineapple Choose a ripe one for maximum flavor.
  • 2 medium Kiwi Easy to peel and slice.
For the Dressing
  • 2 medium Limes Use both zest and juice.
  • 3 tablespoons Honey Can substitute with agave syrup.
For the Crunch
  • 1/2 cup Shredded Coconut Toasted for extra flavor.
For Garnish
  • 1/4 cup Fresh Mint Leaves Adjust amount to preference.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a lined baking sheet and toast for 5-7 minutes.
  2. Slice your fresh pineapple, cube it into bite-sized pieces, and place in a large mixing bowl.
  3. Cut each kiwi in half, scoop out the flesh, slice into bite-sized pieces, and add to the bowl.
  4. Finely slice fresh mint leaves and gently fold into the fruit mixture.
  5. In a small bowl, zest and juice the limes, then whisk in honey until smooth.
  6. Pour the dressing over the fruit mixture and gently toss to coat.
  7. Refrigerate the salad for at least 15 minutes before serving, adding toasted coconut just before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 37gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gSodium: 5mgPotassium: 180mgFiber: 3gSugar: 25gVitamin A: 5IUVitamin C: 80mgCalcium: 2mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Add toasted coconut right before serving for optimal crunch.

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