Pineapple Kiwi Salad
A refreshing and vibrant salad featuring juicy pineapple and soft, tangy kiwi, all dressed in a quick honey-lime dressing. Perfect for hot days or as a colorful addition to any brunch spread!
Ingredients
Fruits
- 2 cups fresh pineapple, chopped Canned pineapple chunks can be used as a substitute. Drain and pat dry to avoid excess moisture.
- 2 cups kiwi, peeled and sliced Ensure even slicing for balanced bites.
Dressing
- 1/4 cup honey Any variety of honey can be used. For vegan, substitute with maple syrup or agave.
- 2 tablespoons lime juice Fresh lime juice preferred; bottled lime juice may be used in a pinch.
Toppings
- 1/2 cup toasted coconut flakes Can substitute with chopped almonds, pistachios, or sunflower seeds.
Instructions
Preparation
- In a large bowl, add the chopped pineapple and sliced kiwi, keeping the pieces roughly the same size.
- In a small bowl, whisk the honey and lime juice together until smooth, approximately 30 seconds to 1 minute.
- Drizzle the honey-lime dressing over the fruits and toss gently to coat without smashing the kiwi.
Serving
- Right before serving, sprinkle toasted coconut flakes on top, or mix them through the salad for a crunch in every bite.
- Adjust sweetness with additional honey or lime juice as needed.
Notes
The salad can be made ahead of time and stored in separate containers for up to 24 hours. Leftovers keep well for 2-3 days in an airtight container. The fruit may release more juice over time, but still tastes great. Serve chilled, especially on hot days!