Dressing (yields 1/4 cup)

Ingredients

  • 1 Tbsp lime juice, freshly squeezed
  • 1 Tbsp lime zest (yield from approximately 2 limes)
  • 1 Tbsp Runamok Lemon Verbana Honey
  • ¼ tsp Cape Cod Sea Salt
  • 1/8 tsp black pepper, freshly ground
  • 2 Tbsp Gustare Coconut Balsamic Vinegar
  • ¼C Gustare Persian Lime Extra Virgin Olive Oil

Directions

1

To prepare dressing, first whisk together lime juice & zest, honey, sea salt and pepper, and balsamic vinegar.

2

Whisk continuously while gradually adding olive oil in a slow and steady stream. Dressing will become thick and emulsified. Cover and chill until serving.


Salad

Ingredients

  • ½C coconut shards, toasted, for garnish
  • 2C honeydew melon-seeded and cut into rounds using melon baller
  • 2C pineapple (about ½ pineapple)-peeled, cored, and cut into 1 inch wedges
  • 2C papaya- peeled, seeded, and cut into ¾ inch chunks
  • 2C mango-peeled, cored, and cut into ¾ inch chunks
  • 3 kiwi-peeled, halved lengthwise, with each portion sliced into 6 half moons
  • 1C jicama-peeled and julienne cut into 1 ¼ inch long x ¼ inch wide strips
  • 3 Tbsp fresh mint, chiffonade cut

Directions

1

Preheat oven to 350°. Spread coconut shards in single layer on sheet tray coated with pan spray. Toast coconut for 15 minutes, or until golden brown and crispy. Set aside to cool.

2

Combine all prepared fruit in a large bowl. For an extra cool salad, you may chill fruit for several hours before assembly. Salad is best when assembled just before serving.

3

When ready to assemble and serve, chiffonade mint, add to fruit, and toss to evenly distribute. Pour dressing onto salad and toss again to coat. Top with toasted coconut shards.

Notes

Have half that pineapple left over? Freeze it in a ziplock bag for later use. Stick with the tropical theme and check out Gustare’s Frozen Piña Colada recipe OR Gustare’s Rastafarian Smoothie recipe to make some truly delicious, island-worthy drinks. That frozen pineapple will come in handy for both of them.

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