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Banana-Kiwi Salad

February/March 2006

Your rating: None Average: 4.4 (40 votes)

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.


Banana-Kiwi Salad Recipe

Makes: 4 servings

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Ingredients

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

Preparation

  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.

Tips & Notes

  • 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

Per serving: 170 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 30 g carbohydrates; 1 g added sugars; 3 g protein; 5 g fiber; 151 mg sodium; 544 mg potassium.

Nutrition Bonus: Vitamin C (190% daily value), Fiber (20% dv), Potassium & Vitamin A (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 2 fruit, 1 fat


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