Banana-Kiwi Salad

Banana-Kiwi Salad

2 Reviews
From: EatingWell Magazine, February/March 2006

Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon minced shallot
  • 2 teaspoons rice vinegar
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • Pinch of cayenne pepper, or to taste
  • 4 kiwis, peeled and diced
  • 2 firm ripe bananas, cut diagonally into ½-inch-thick slices
  • ½ cup diced red bell pepper
  • 2 tablespoons thinly sliced fresh mint
  • 2 tablespoons chopped cashews, toasted (see Tip)


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  • Ready In

  1. Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.
  • Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition information

  • Per serving: 166 calories; 6 g fat(1 g sat); 4 g fiber; 29 g carbohydrates; 2 g protein; 45 mcg folate; 0 mg cholesterol; 16 g sugars; 1 g added sugars; 853 IU vitamin A; 96 mg vitamin C; 38 mg calcium; 1 mg iron; 151 mg sodium; 522 mg potassium
  • Nutrition Bonus: Vitamin C (160% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fruit, 1 fat

Reviews 2

May 28, 2015
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By: EatingWell User
Refreshing I wanted to try something different. I have had kiwi salad before that used kiwi, bananas and 7-Up. That one was good but this is great! I did substute and Granny Smith apple for the bell pepper. The shallots and cayenne pepper pushed the dish over the top with flavor. The apple added a wonderful crunch. I will most definitely make this again. Pros: Quick, Easy, Tasty
December 23, 2012
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By: Fajah Shamsid-Deen
Great salad for brunch I really like this salad! It made me smile when my family grinned and asked for more. The shallots are a welcome change to a fruit salad and the mint was awesome too. I didn't have a red pepper at the time (and wasn't going outside in the snow for one pepper) but I did have an apple where I replaced it. It was a fugi apple, so it may have bumped up the sweetness factor, but it was the crunch that was needed to match the subtle taste of the minced shallot. I didn't use the cashews, I'm allergic. I didn't want to substitute with any other nut. I could have used peanuts but it didn't feel right to add them. It tasted great without them, so no love was lost. I also didn't have the rice wine vinegar, so I used my pomegranate red vinegar and it was just fine. My sister who has these unbelievable taste buds (she can guess almost any herb by taste) gave her nod of approval, so it was as success! Try it out and see for yourselves. It is great to cook with fresh vegetables and fruits and I try to use as many flavorful recipes in the winter. It may be cold and bleak outside so I try to make it warm and tropical inside! Pros: sweet, tasty, easy to make and a crowd pleaser Cons: for some a little too sweet
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