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Banana-Kiwi Salad

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.
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  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.

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