Bright, tangy, and refreshingly sweet — this Pineapple Kiwi Salad is sunshine in a bowl! Juicy pineapple chunks and tart kiwi slices are tossed together with a hint of citrus, fresh mint, and Rosebud's Sassy Salt for a tropical burst of flavor. Perfect as a light side dish, picnic favorite, or healthy snack, it’s the kind of recipe that will have everyone going back for seconds.
Pineapple Kiwi Salad
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Pineapple Kiwi Salad
Rated 5.0 stars by 1 users
Category
Snack
Author:
Team Member Roxana
Servings
6-8
Ingredients
- ¼ cup shredded coconut
-
1 fresh pineapple, cubed
-
4 kiwis, diced
-
8-10 fresh mint leaves, thinly sliced
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2 limes, juiced
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2 Tbsp. raw honey
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1 tsp. Rosebuds Sassy Salt
Directions
In a skillet over medium-low heat, add shredded coconut. Cook, stirring frequently, until coconut is lightly browned, about 3-5 minutes. Remove from heat and set aside.
Cube pineapple and place into a large bowl. Slice each kiwi in half, then use a spoon to separate the fruit from the peel. Slice into bite size pieces and add to your bowl.
Gently roll your mint leaves up together, thinly slice, and add to the bowl.
- In a separate bowl, zest and juice both limes. Add honey and Sassy Salt, whisk to combine. Pour over fruit and toss to coat. Cover and store in the refrigerator until ready to serve.
Just before serving, sprinkle toasted coconut on salad. Enjoy!
Recipe Note
Make ahead: Fruit salad can be made a day ahead and stored in a sealed container in the refrigerator until ready to serve. Store shredded coconut in a sealed container at room temperature for up to one month. Add coconut just before serving to keep its crunchy texture.
Storage: Prepared fruit salad will keep in the refrigerator for up to a week.