Tropical Fruit Salad with Honey-Lime Dressing
Prep Time: 30 minutes
Servings: 6
Ingredients
For the dressing
1 tbsp lime juice
1 tbsp The Well Dressed Olive Coconut Balsamic Vinegar
1 tbsp honey
1 tsp Dijon mustard
1⁄4 tsp sea salt
1⁄8 tsp ground white pepper
1⁄4 c The Well Dressed Olive Persian Lime EV Olive Oil
For the salad
1 cantaloupe
1 small papaya
2 mangoes
2 kiwifruits
zest of 1 lemon, cut into long julienne
zest of 1 lime, cut into long julienne
Directions
To make the dressing, in a small bowl, whisk together the lime juice, honey, mustard, salt, and white pepper until the honey dissolves. Add the oil in a slow, steady stream, whisking constantly until the dressing is thick and emulsified. You should have about 1⁄4 cup. Cover and chill until serving. To make the salad, halve and seed the cantaloupe and the papaya. Using a melon baller, form attractive rounds of the flesh of each. Alternatively, peel and cut the flesh into small cubes. Peel the mangoes and cut the flesh into 1-inch cube. Peel the kiwifruits, cut in half lengthwise, and slice thickly. Combine all the fruits in a large bowl, cover and chill well, at least 2 hours. Just before serving, pour the dressing over the fruit and stir gently to coat. Spoon into a chilled glass bowl, garnish with the lemon and lime julienne, and serve immediately.
Prep Time: 30 minutes
Servings: 6
Ingredients
For the dressing
1 tbsp lime juice
1 tbsp The Well Dressed Olive Coconut Balsamic Vinegar
1 tbsp honey
1 tsp Dijon mustard
1⁄4 tsp sea salt
1⁄8 tsp ground white pepper
1⁄4 c The Well Dressed Olive Persian Lime EV Olive Oil
For the salad
1 cantaloupe
1 small papaya
2 mangoes
2 kiwifruits
zest of 1 lemon, cut into long julienne
zest of 1 lime, cut into long julienne
Directions
To make the dressing, in a small bowl, whisk together the lime juice, honey, mustard, salt, and white pepper until the honey dissolves. Add the oil in a slow, steady stream, whisking constantly until the dressing is thick and emulsified. You should have about 1⁄4 cup. Cover and chill until serving. To make the salad, halve and seed the cantaloupe and the papaya. Using a melon baller, form attractive rounds of the flesh of each. Alternatively, peel and cut the flesh into small cubes. Peel the mangoes and cut the flesh into 1-inch cube. Peel the kiwifruits, cut in half lengthwise, and slice thickly. Combine all the fruits in a large bowl, cover and chill well, at least 2 hours. Just before serving, pour the dressing over the fruit and stir gently to coat. Spoon into a chilled glass bowl, garnish with the lemon and lime julienne, and serve immediately.