Equator Tropical Salad
A refreshing mix of tropical fruits, toasted nuts, and a zesty lime dressing for a burst of global flavors. This Tropical-inspired salad recipe, ready in about 15 minutes, pairs grapefruit segments, coconut flakes, lime juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs mixed tropical fruits (mango, pineapple, kiwi)
- 1 cup grapefruit segments
- 1/2 cup mixed nuts (almonds, cashews, pistachios)
- 1/4 cup coconut flakes
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp honey
- 1/4 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 1.5 lbs mixed tropical fruits (peeled and cut into bite-sized pieces) and 1 cup grapefruit segments. Toss with 1/4 tsp salt.
- Step 2: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, and 1 tbsp honey until emulsified. Set aside.
- Step 3: Toast 1/2 cup mixed nuts in a dry skillet over medium heat for 5 minutes until fragrant. Add 1/4 cup coconut flakes and toss to combine.
- Step 4: Just before serving, add the toasted nuts to the fruit mixture, pour the dressing over, and toss to coat. Serve chilled or at room temperature.
