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Pineapple Kiwi Salad with Toasted Coconut and Mint Recipe

4.6 from 137 reviews

A refreshing and vibrant Pineapple Kiwi Salad featuring juicy pineapple, tangy kiwi, and fresh mint, topped with toasted coconut and a zesty lime-honey dressing. Perfect as a light snack or a healthy side dish, this no-cook salad comes together in just 15 minutes.

Ingredients

Scale

Salad Ingredients

  • 1 large fresh pineapple, cubed
  • 4 kiwis, peeled and sliced
  • 810 fresh mint leaves, thinly sliced (julienned)
  • 1/4 cup shredded coconut

Dressing Ingredients

  • 2 limes, zested and juiced
  • 2 tablespoons honey

Instructions

  1. Toast the coconut: In a skillet over medium-low heat, add shredded coconut and cook, stirring frequently, until the coconut is lightly browned, about 3-5 minutes. Remove from heat and set aside to cool.
  2. Prepare the fruit: Cube the fresh pineapple and place it into a large bowl. Slice each kiwi in half, scoop out the fruit with a spoon, then slice into bite-sized pieces and add to the bowl. Gently roll the fresh mint leaves together and thinly slice (julienne), then add them to the fruit mixture.
  3. Make the dressing: In a small bowl, zest and juice both limes. Add honey and whisk thoroughly to combine. Pour the dressing over the fruit and toss gently to coat evenly. Cover the bowl and refrigerate until ready to serve.
  4. Serve: Just before serving, sprinkle the toasted coconut over the salad for a crunchy, nutty finish.

Notes

  • Ensure the pineapple is ripe for the best sweetness and flavor.
  • To peel kiwis easily, cut them in halves and scoop the flesh out with a spoon.
  • Mint can be adjusted to taste; it adds a refreshing herbal note.
  • This salad is best served chilled and consumed within 1-2 days for freshness.
  • You can substitute honey with agave syrup or maple syrup for a vegan option, although that affects the diet classification.

Keywords: pineapple salad, kiwi salad, fruit salad, toasted coconut, lime dressing, fresh mint, healthy salad, quick salad recipe