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Pineapple Kiwi Salad with Toasted Coconut and Fresh Mint Recipe

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4 from 11 reviews

A refreshing and tropical Pineapple Kiwi Salad featuring toasted shredded coconut, fresh pineapple, juicy kiwis, and a zesty lime-honey dressing. Perfect as a light snack or a vibrant side dish, this salad combines sweet and tangy flavors with a hint of fresh mint.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Tropical
  • Diet: Low Fat

Ingredients

Salad Ingredients

  • 1 large fresh pineapple, cubed
  • 4 kiwis, peeled and sliced
  • 8-10 fresh mint leaves, thinly sliced
  • 1/4 cup shredded coconut

Dressing

  • 2 limes, zested and juiced
  • 2 tablespoons honey

Instructions

  1. Toast Coconut: In a skillet over medium-low heat, add shredded coconut. Cook, stirring frequently, until the coconut is lightly browned and fragrant, about 3-5 minutes. Remove from heat and set aside to cool.
  2. Prepare Fruit: Cube the fresh pineapple and place into a large bowl. Slice each kiwi in half and use a spoon to scoop out the fruit from the peel. Cut into bite-sized pieces and add to the bowl. Gently roll the mint leaves into a cigar shape, then thinly slice them (julienne) and add to the bowl.
  3. Make Dressing: In a separate bowl, zest and juice both limes. Add honey and whisk thoroughly to combine into a smooth dressing.
  4. Toss Salad: Pour the lime-honey dressing over the fruit and mint mixture. Toss gently to coat all the fruit evenly. Cover the bowl and refrigerate the salad until ready to serve, allowing flavors to meld.
  5. Serve: Just before serving, sprinkle the toasted coconut evenly over the top of the fruit salad for added crunch and flavor.

Notes

  • For extra zest, add a pinch of chili powder to the dressing for a sweet-spicy kick.
  • Use fresh, ripe pineapples and kiwis for the best flavor and texture.
  • Honey can be substituted with agave syrup or maple syrup for a vegan option.
  • This salad is best served chilled and consumed within 24 hours for optimal freshness.
  • To save time, toast the coconut while peeling and cutting the fruit.

Find it online: https://cheftinaskitchen.com/pineapple-kiwi-salad-with-toasted-coconut-and-fresh-mint-recipe/