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Ingredients
Scale
- ¼ cup shredded coconut
- 1 large fresh pineapple
- 4 kiwis
- 8–10 fresh mint leaves
- 2 limes (zest and juice)
- 2 tablespoons honey
Instructions
- Toast shredded coconut in a skillet over medium-low heat until golden brown.
- Peel and core the pineapple, then cut into bite-sized cubes.
- Slice kiwis in half, scoop out fruit, and cut into pieces.
- Roll and slice mint leaves, adding them to the bowl with fruit.
- Zest and juice the limes, mix with honey to create the dressing.
- Pour dressing over fruit and toss gently.
- Refrigerate until ready to serve.
Notes
Use a ripe pineapple and soft kiwis for the best flavor.
Store leftover salad in the fridge for up to 24 hours.
Add toasted coconut just before serving to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tropical
Nutrition
- Calories: 150
- Sugar: 25
- Sodium: 10
- Fat: 5
- Saturated Fat: 4
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 2
- Cholesterol: 0