Tropical Fall Salad

Photography By Andrew Thomas Lee

Add a zing of spice and citrus to fruit for a fresh side dish that balances out the richness of the pepper, curry, and coconut throughout this menu.

Tropical Fall Salad
Makes 8 to 10 servings
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  1. 1 cup (1/2-inch cubed) pineapple
  2. 1 cup (1/2-inch cubed) papaya
  3. 1 cup (1/2-inch cubed) mango
  4. 8 medium strawberries, halved lengthwise
  5. 8 black mission figs, quartered
  6. 8 ounces fresh baby arugula
  1. 1/2 cup extra-virgin olive oil
  2. 1/2 cup honey
  3. 1/4 cup lime juice
  4. 1 teaspoon ground cardamom
  1. Place pineapple, papaya, mango, strawberries, and figs in a large bowl, and refrigerate while you make the dressing.
  2. In a medium bowl, whisk together extra-virgin olive oil, honey, lime juice, and cardamom until the dressing is emulsified, 2 to 3 minutes. Toss fruit and arugula with dressing.
Bake from Scratch


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