Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

Recipe courtesy of EatingWell.com

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Total:: 25 min
Prep:: 25 min

Yield:: 4 servings

Nutrition Info

Ingredients

2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon salt
Pinch of cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted (see Tip)

Directions

Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.

To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

My Private Notes

Name: Banana-Kiwi Salad
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons lime juice; 1 tablespoon canola oil; 1 tablespoon minced shallot; 2 teaspoons rice vinegar; 1 teaspoon honey; 1/4 teaspoon salt; Pinch of cayenne pepper, or to taste; 4 kiwis, peeled and diced; 2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices; 1/2 cup diced red bell pepper; 2 tablespoons thinly sliced fresh mint; 2 tablespoons chopped cashews, toasted (see Tip)