A dragon fruit (also called pitaya) may look like a fire-breathing artichoke, but it's a cactus-family member that's a powerhouse of vitamin C and B vitamins. The white or fuchsia flesh has a fair amount of fiber, and the curious little black seeds are full of healthy fats. Dragon fruit tastes like a cross between a pear and a kiwi and gives traditional Waldorf salad a tropical update. Look for it in specialty South American or Asian stores.
Quarter the dragon fruit lengthwise. Work your finger under the skin, pull it back and peel it away in 1 piece. Cut each quarter into 1/4-inch-thick triangles.
Whisk together the yogurt, mayonnaise, lemon juice, honey, ginger and salt in a large bowl. Add the apples, grapes, 3/4 of the dragon fruit pieces and 3/4 of both the cilantro and the cashews. Toss to combine, and refrigerate until chilled, about 1 hour.
Put a lettuce leaf in each of 4 small bowls, and top each with a scoop of salad. Garnish with the remaining dragon fruit, cilantro and cashews.
To determine the ripeness of dragon fruit, give it a gentle squeeze-it should have a slight give, like a ripe avocado.
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