Ah, Tropical Paradise Salad—bright, refreshing, and packed with sweet and tangy tropical flavors. Perfect as a side dish or a light, healthy dessert. Here’s a vibrant recipe:
Ingredients (serves 4–6)
Fruit & Veggies:
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1 cup pineapple chunks (fresh or canned, drained)
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1 cup mango chunks
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1 cup papaya or kiwi, diced (optional)
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1 cup strawberries, halved
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1 cup seedless grapes, halved
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1 small cucumber, peeled and diced (optional, for a fresh crunch)
Dressing:
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½ cup Greek yogurt or coconut yogurt
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2 tbsp honey or agave syrup
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1 tbsp fresh lime juice
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½ tsp grated fresh ginger (optional, for a zing)
Toppings (optional):
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Shredded coconut
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Chopped macadamia nuts or almonds
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Mint leaves
Instructions
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Prepare the Fruit & Veggies:
Dice all fruits and vegetables into bite-sized pieces and place them in a large mixing bowl. -
Make the Dressing:
In a small bowl, whisk together the yogurt, honey, lime juice, and ginger until smooth. -
Combine:
Pour the dressing over the fruit and gently toss to coat everything evenly. -
Chill:
Refrigerate for 15–30 minutes to let the flavors meld. -
Serve:
Transfer to a serving bowl and sprinkle with shredded coconut, nuts, and mint leaves if desired.
Tips
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You can swap fruits depending on season—papaya, kiwi, or passionfruit are great tropical options.
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For a lighter version, use a citrus juice-only dressing (lime and orange) instead of yogurt.
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This salad pairs beautifully with grilled chicken or seafood for a tropical-themed meal.
I can also give you a creamy, indulgent version that’s almost like a tropical fruit ambrosia—perfect for parties and potlucks.