Tropical Salad

A platter filled with piles of chopped avocado, pineapple, mango, peppers, onions and black beans

The Perfect Salad for Summer-

Fresh juicy mangoes, pineapple, black beans, avocado and peppers dressed with a ginger-lime dressing.

The perfect cold salad for picnics, summer holidays and grilling season. Make a big batch and keep it in the fridge all weekend to enjoy.

A counter filled with piles of avocado, ginger, limes, pineapple, mango, peppers, onions and a small glass bowl of black beans

Ingredients in tropical salad:

  • mango
  • pineapple (fresh)
  • avocado
  • red bell pepper
  • red onion
  • black beans
  • fresh ginger
  • lime
  • honey
  • olive oil
  • cumin & salt
A cutting board filled with piles of , ginger, limes, pineapple, honey, olive oil  and a small glass bowl

Equipment and utensils needed for this fruity tropical salad:

  • microplane
  • small whisk
  • cutting board
  • sharp knife
  • juicer- buy my favorite HERE
  • can opener
  • large bowl or platter- buy my favorite bamboo platter by Juliska HERE
A counter filled with piles of avocado, ginger, limes, a diced pineapple, mango, peppers, onions

Variations of this recipe:

  • Try the following combinations:
  • Pineapple, cucumber, mint, white beans and feta
  • Edamame, red bell peppers, tomatoes and chili crunch
  • Fresh corn, pineapple, mango, avocado and cojita.
  • Freeze leftover pineapple for this frothy pineapple daiquiri .
A platter filled with piles of chopped avocado, pineapple, mango, peppers, onions and a small glass bowl of black beans

Try these other recipes for your summer picnic or BBQ:

A platter filled with piles of chopped avocado, pineapple, mango, peppers, onions and black beans
A platter filled with piles of chopped avocado, pineapple, mango, peppers, onions and black beans

Tropical Salad

Recipe by Meggen Arthur Wilson Course: Healthy, Side Show, Summer RecipesCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

0

minutes
Calories

265

kcal

Experience a burst of tropical flavors in every bite with this vibrant mango and pineapple salad. Perfect for summer picnics and gatherings.

Ingredients

  • For the Salad
  • 1 avocado, peeled- pitted and cubed

  • 1 can black beans- drained and rinsed

  • 2 cups fresh pineapple- cubed

  • 1 large mango- peeled, pitted and cubed

  • 1/2 cup red onion- diced

  • 1 large red bell pepper- seeded and diced

  • For the Dressing
  • 1/4 cup extra virgin olive oil

  • 2 large limes, zested and juiced , reserve 1 tsp juice

  • 2 tsp fresh ginger, grated

  • 2 TBSP honey

  • 1/2 tsp cumin

  • 1/2 tsp Kosher salt

Directions

  • With artist flair, arrange all the chopped produce, except avocado, on a platter.
  • Mix dressing ingredients in small bowl with a whisk or shake until well incorporated.
  • Just before serving, drizzle the dressing over the salad. Toss gently in a large bowl or serve directly from the platter. Add avocado last and drizzle with a bit of reserved lime juice to prevent browning.

Notes

  • Store leftovers in a tightly sealed container for up to 2 days in the fridge.

    The avocado does not hold up very well after 1 day. Consider removing it from the rest of the salad if you have leftovers.

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