Red Meat Allergy Friendly Tropical Fruit Salad with Coconut-Lime Dressing
Total time35 min
Prep time20 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the salad
- 1 large mango, peeled and cut into ¾-inch cubes
- 2 cups fresh pineapple, cut into ¾-inch chunks
- 1 medium papaya, peeled, seeded, and cut into ¾-inch cubes
- 3 kiwis, peeled and sliced into half-moons
- 1 cup fresh strawberries, hulled and halved
For the dressing
- 3 tbsp full-fat coconut milk
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 1 tsp raw honey
- ½ tsp fresh ginger, finely grated
For serving
- ¼ cup fresh mint leaves, torn
- ¼ tsp ceylon cinnamon (optional)
Instructions
- 1
In a small bowl, whisk together the coconut milk, lime juice, lime zest, honey, and grated ginger until smooth and fully combined.
- 2
Combine the mango, pineapple, papaya, kiwi, and strawberries in a large mixing bowl.
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