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Pineapple Kiwi Salad

Bright and Zesty Pineapple Kiwi Salad for Summer Bliss

A vibrant Pineapple Kiwi Salad with honey lime dressing, perfect for summer picnics and gatherings.
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Prep Time 15 minutes
Cook Time 7 minutes
Chilling Time 30 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 whole Pineapple cut into bite-sized cubes
  • 3 whole Kiwis halved and flesh scooped
  • 1 cup Fresh Mint Leaves finely chopped
  • 1/2 cup Shredded Coconut toasted
For the Dressing
  • 2 whole Limes zested and juiced
  • 3 tablespoons Honey or agave syrup for vegan option

Equipment

  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions for Pineapple Kiwi Salad
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Spread the shredded coconut evenly on the baking sheet and toast for 5-7 minutes, stirring halfway through.
  3. While the coconut is toasting, cube the fresh pineapple and place it in a large mixing bowl.
  4. Halve the kiwis, scoop their flesh, and slice it before adding it to the bowl with the pineapple.
  5. Finely chop fresh mint leaves and add to the fruit bowl, then mix gently.
  6. Zest and juice the limes in a separate bowl, then whisk in honey until combined.
  7. Pour the lime dressing over the fruit and toss gently to combine.
  8. Cover and refrigerate the salad until ready to serve, then sprinkle toasted coconut on top before serving.

Notes

Use fresh ingredients for the best flavor and keep toasted coconut separate until serving to maintain crunchiness.