TROPICAL FRUIT SALAD WITH SRIRACHA-SESAME VINAIGRETTE
This light, playful salad can wear several pairs of shoes. While substantial enough to be a main course when you just don't feel like heating up the kitchen, it also makes a great mealtime bookend, equally pleasing as an inviting appetizer or as an exotic dessert.
Yield makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- To make the dressing, in a medium bowl, whisk together the oil, vinegar, honey, Sriracha, sesame seeds, and soy sauce. Set aside.
- To make the fruit salad, in a large mixing bowl, combine the pineapple, mangoes, papaya, bananas, kiwis, and strawberries. Add the dressing and toss gently. Serve immediately or store, refrigerated, in an airtight container for up to 3 days. Garnish with the coconut and mint chiffonade.
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