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Pineapple Kiwi Salad

Pineapple Kiwi Salad

This refreshing Pineapple Kiwi Salad blends juicy pineapple and kiwi with a honey lime dressing, topped with crunchy toasted coconut for a perfect summer picnic treat.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 people
Calories 160 kcal

Equipment

  • 1 Stainless Steel Skillet
  • 1 chef’s knife Zwilling Pro
  • 1 cutting board Boos Maple
  • 1 Lemon Juicer

Ingredients
  

  • 1/4 cup shredded coconut
  • 1 large fresh pineapple
  • 4 kiwis
  • 8-10 fresh mint leaves
  • 2 limes
  • 2 tablespoons honey

Instructions
 

  • Toast shredded coconut in a skillet over medium-low heat, stirring frequently, until lightly browned, about 3 to 5 minutes. Remove and set aside.
  • Cube pineapple and place in a large bowl.
  • Halve each kiwi and scoop out the flesh with a spoon, then slice into bite-size pieces and add to the bowl.
  • Roll mint leaves together and slice thinly (julienne), then add to the bowl with fruit.
  • In a separate bowl, zest and juice both limes, then whisk in honey until combined.
  • Pour the honey lime dressing over the fruit and gently toss to coat.
  • Cover and refrigerate the fruit salad until ready to serve.
  • Sprinkle toasted coconut over the salad just before serving for added crunch.

Notes

  • Use sweetened or unsweetened shredded coconut as preferred.
  • Make the salad a day ahead and store it chilled for best flavor.
  • Add toasted coconut topping only before serving to maintain crunch.
  • Stored salad keeps well refrigerated for up to 3 days.