Description
A vibrant tropical salad blending juicy pineapple and tart kiwi, topped with honey-lime dressing and toasted coconut. This refreshing, no-cook dish is perfect for picnics or summer gatherings, offering a sweet-savory balance and nutrient-packed crunch.
Ingredients
2 cups fresh pineapple, diced
1 cup kiwifruit, peeled and cubed
1/4 cup shredded coconut, toasted
1/4 cup honey
1 lime, juiced
1/2 lime, zested
1/8 tsp salt
Instructions
Dice pineapple and kiwifruit into chunks
In a small skillet, toast shredded coconut over medium heat until golden, 2-3 minutes
In a bow, whisk honey, lime juice, lime zest, and salt
Combine fruit and coconut in a serving bowl, drizzle with dressing, and toss gently
Chill for 10 minutes before serving
Notes
Store in an airtight container in the fridge for up to 2 days
Add fresh mint or basil for extra flavor
Increase coconut to 1/3 cup for more crunch