Mango, Papaya & Pineapple Salad
This fruit salad offers a delightful blend of crunch from the jicama paired with tropical flavors of mango, papaya and pineapple. For optimal flavor, be sure to use fully ripe fruit. Unripe mango can have a slightly bitter flavor—you will know it is ripe when it is fragrant, especially around the stem area, and gives a bit to pressure.
Ingredients
- 2 T (30 ml) fresh squeezed lime juice
- 3 T (45 ml) canola or vegetable oil
- 1 tsp (5 ml) honey
- 1 tsp (3 g) poppy seeds
- Salt and freshly ground pepper
- 1 mango, peeled, pitted and thinly sliced
- ½ C (65 g) red onion, thinly sliced
- ½ C (65 g) papaya, peeled and thinly sliced
- ½ C (65 g) pineapple, peeled and thinly sliced
- ½ C (65 g) jicama, peeled and thinly sliced
- 12 limestone or butter lettuce leaves
- ⅓ C (25 g) shaved coconut, toasted
Directions
Whisk together lime juice, oil, honey and poppy seeds; add salt and pepper to taste; set aside. Gently toss mango, onion, papaya, pineapple and jicama; spoon into lettuce leaves. Drizzle with dressing, sprinkle with coconut and serve immediately.
- Prep time: 15 minutes.
- Makes 6 servings.
