This light, playful salad can wear several pairs of shoes. While substantial enough to be a main course when you just don’t feel like heating up the kitchen, it also makes a great mealtime bookend, equally pleasing as an inviting appetizer or as an exotic dessert.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Dressing
1/4 cup toasted sesame oil
1/4 cup seasoned rice vinegar
1/2 cup honey
2 tablespoons Sriracha
2 tablespoons white sesame seeds
1/4 teaspoon low-sodium soy sauce
Fruit Salad
1 medium pineapple, peeled, cored, and cubed
2 mangoes, peeled, cored, and cubed
1 papaya, peeled and cubed
2 bananas, peeled and sliced
2 kiwis, peeled, halved lengthwise, and sliced
1 pint strawberries, hulled and quartered
1/2 cup sweetened flaked coconut, for garnish
Fresh mint, cut into thin ribbons, for garnish
Preparation
Step 1
To make the dressing, in a medium bowl, whisk together the oil, vinegar, honey, Sriracha, sesame seeds, and soy sauce. Set aside.
Step 2
To make the fruit salad, in a large mixing bowl, combine the pineapple, mangoes, papaya, bananas, kiwis, and strawberries. Add the dressing and toss gently. Serve immediately or store, refrigerated, in an airtight container for up to 3 days. Garnish with the coconut and mint chiffonade.
