Banana Kiwi Salad

Dreaming of the tropics? Trade in less healthful fruit salads for this unusual combination of tropical fruit in a savory shallot vinaigrette.

Makes 4 servings

Ingredients

• 2 Tbsps organic lime juice
• 1 Tbsp expeller-pressed canola oil
• 1 Tbsp minced organic shallot
• 2 tsps rice vinegar (nitrate-free)
• 1 tsp honey
• ¼ tsp salt
• Pinch of cayenne pepper, to taste
• 4 organic kiwis, peeled and diced
• 2 firm, ripe organic bananas, cut diagonally into ½-inch thick slices
• ½ cup diced organic red bell pepper
• 2 Tbsps thinly sliced fresh mint
• 2 Tbsps chopped cashews, toasted (see TIP)

Directions

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.

TIP: To toast nuts and seeds on the stove top, toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition Facts

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


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

Exchanges: 1½ Carbohydrate Servings, 2 fruit, 1 fat.