Equator Tropical Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A refreshing mix of tropical fruits, toasted nuts, and a zesty lime dressing for a burst of global flavors. This tropical-inspired salads 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

Instructions

1. 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.
2. Step 2: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, and 1 tbsp honey until emulsified. Set aside.
3. 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.
4. 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.