Tropical Salad

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.

Ingredients in tropical salad:

• mango
• pineapple (fresh)
• avocado
• red bell pepper
• red onion
• black beans
• fresh ginger
• lime
• honey
• olive oil
• cumin & salt

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

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 .

Try these other recipes for your summer picnic or BBQ:

• Pork Enchiladas with Jammy Onions
• Blueberry Broccoli Salad with honey yogurt dressing
• Montana Burger
• Slow Cooker BBQ Pork with Slathering’ Sauce
• German Potato Salad
• Roasted Salsa Verde
• Stuffed Picnic Boule
• Peach Rhubarb Pie
• Spinach Chickpea Salad
• Family Size Banana Split with Dark Chocolate Hot Fudge Sauce
• Bourbon Oatmeal Cowboy Cookies

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.