Pineapple Kiwi Salad: A Sweet and Refreshing Summer Treat
This tropical gem combines juicy pineapple, tart kiwi, and toasted coconut in a honey-lime dressing. A no-cook, vibrant salad perfect for summer picnics, potlucks, or healthy snacks with a burst of flavor and texture.
- Prep Time: 15
- Total Time: 15
- Yield: 8 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
¼ cup shredded coconut
1 large fresh pineapple
4 kiwifruit
8–10 fresh mint leaves
2 limes
2 tablespoons honey
Instructions
Toast shredded coconut in a dry skillet over medium heat until golden, 2–3 minutes.
Cut pineapple into chunks and kiwis into halves or wedges.
Chop mint leaves.
Zest 1 lime, then juice both limes.
Whisk lime juice, lime zest, and honey until combined.
Toss pineapple, kiwi, and mint in a large bowl.
Pour dressing over salad and gently mix.
Sprinkle toasted coconut on top and serve immediately.
Notes
Use ripe but firm pineapple for optimal juiciness.
Substitute shredded coconut with chopped pecans or almonds for a different texture.
Store in an airtight container in the fridge for up to 2 days.
For a kid-friendly version, omit mint leaves.
Find it online: https://cookingwithramsay.com/pineapple-kiwi-salad/