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Pineapple Kiwi Salad

Pineapple Kiwi Salad: A Refreshing Summer Delight!

Pineapple Kiwi Salad is a vibrant and refreshing side dish perfect for summer barbecues, featuring juicy pineapple and tangy kiwi.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Tropical
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Fresh Pineapple Ensure it’s ripe for maximum sweetness and juiciness
  • 3 medium Kiwi Choose ripe kiwis for optimum tartness and vibrant color
  • 1/4 cup Fresh Mint Leaves Use generously for a refreshing herbal kick
For the Dressing
  • 2 medium Limes Freshly zest and juice them for the best flavor and brightness
  • 2 tablespoons Honey A natural sweetener that can be adjusted to taste
For the Topping
  • 1/2 cup Shredded Coconut Toast lightly for added crunch and hint of sweetness

Equipment

  • Skillet
  • Mixing bowl
  • sharp knife

Method
 

Step-by-Step Instructions
  1. In a skillet over medium-low heat, add shredded coconut, stirring frequently for about 3-5 minutes until lightly browned and fragrant.
  2. Cubing your ripe pineapple, place the pieces in a large mixing bowl. Halve each kiwi, scoop out the flesh, and slice into bite-sized pieces. Combine both in the bowl.
  3. Roll fresh mint leaves tightly into a cylinder. Slice them thinly to create ribbons and sprinkle over the fruit mixture.
  4. Zest and juice the fresh limes in a separate bowl. Add honey and whisk until smooth. Pour over the fruit and toss gently to coat evenly.
  5. Refrigerate the salad for about 15-30 minutes before serving. Just before serving, sprinkle the toasted coconut on top.

Nutrition

Serving: 1servingCalories: 160kcalCarbohydrates: 39gProtein: 2gFat: 1gSodium: 15mgPotassium: 260mgFiber: 3gSugar: 30gVitamin A: 540IUVitamin C: 80mgCalcium: 25mgIron: 0.7mg

Notes

Store the salad in an airtight container in the fridge for up to 3 days. Add toasted coconut just before serving to keep it crunchy.

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