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
Ingredients
For the Salad
- 1 unit avocado peeled- pitted and cubed
- 1 can black beans drained and rinsed
- 2 cups fresh pineapple- cubed
- 1 unit large mango- peeled pitted and cubed
- ½ cup red onion- diced
- 1 unit large red bell pepper- seeded and diced
For the Dressing
- ¼ cup extra virgin olive oil
- 2 unit large limes zested and juiced , reserve 1 tsp juice
- 2 tsp fresh ginger grated
- 2 TBSP honey
- ½ tsp cumin
- ½ tsp Kosher salt
Instructions
- 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.
