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Banana-Kiwi Salad

  • 25 m
  • 25 m
EatingWell Test Kitchen
“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. ”


    • 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)


  • 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.
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