A creamy carob-and-coconut milk dressing gets whisked with fresh lime juice, warm ginger, and Ceylon cinnamon until it turns silky and deeply fragrant, then it's tossed with juicy strawberries, pineapple, blueberries, and halved grapes until every piece glistens. A short rest lets the fruit soften slightly and soak up all that spiced, fruity dressing before it gets spooned into crisp butter lettuce leaves for a light, handheld cup. A scatter of shredded coconut on top adds a little crunch and toasted sweetness to finish things off. It's naturally sweetened, packed with whole fruit, and built entirely from real, simple ingredients, which makes it an easy, refreshing choice for a Paleo table. Serve it as a light starter, a palate cleanser between courses, or a fun make-ahead snack for warm days.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a small mixing bowl, whisk together the coconut milk, carob powder, honey, lime juice, ground ginger, Ceylon cinnamon, and salt until the carob powder is fully dissolved and the dressing is smooth and uniform in color, about 1 minute.
Combine the strawberries, pineapple, blueberries, and green grapes in a large mixing bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
