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.
cayenne pepper, or to taste
kiwis, peeled and diced
firm ripe bananas, cut diagonally into 1/2-inch-thick slices
diced red bell pepper
thinly sliced fresh mint
chopped cashews, toasted (see Tip)
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 and 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.
Calories 170, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Sodium 151 mg, Carbohydrate 30 g, Fiber 5 g, Protein 3 g, Potassium 544 mg. Daily Values: Vitamin A 15%, Vitamin C 190%. Exchanges: Fruit 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet