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If there's one thing that goes well with hot days, light meals and moments of relaxation, it's a good tropical salad. Colorful, refreshing and full of flavor, it is perfect to accompany grilled meats, fish or even as a main course for those looking for a healthy and practical meal.
And the best thing: this version is simple, quick to make and uses ingredients that are easy to find. Shall we prepare it?
Ingredients
Salad base:
- 2 cups torn iceberg lettuce or curly lettuce
- 1 cup arugula or watercress (optional, for a slightly bitter touch)
- 1/2 cup grated carrot
- 1/2 cup diced mango
- 1/2 cup chopped pineapple (or grilled slices)
- 1/2 cup cherry tomatoes cut in half
- 1/4 cup raisins or fresh grapes (cut in half)
- 1/4 cup chopped chestnuts or slivered almonds (optional)
For the sauce:
- 3 tablespoons of olive oil
- 1 tablespoon of honey or other natural sweetener
- Juice of 1/2 lemon (or orange for a mild citrus touch)
- Salt and pepper to taste.
Preparation:
- Prepare the ingredientsWash the leaves, fruit and vegetables well. Dry the leaves with a paper towel or salad spinner.
- In a pretty bowl or dish, assemble the salad starting with the leaves, then add the vegetables, fruit and finish with the tomatoes, grapes and nuts.
- To Prepare the sauceMix all the ingredients in a jar with a lid and shake well (or beat with a fork).
- Drizzle the salad with the dressing only at serving time to keep the ingredients crisp.
Tips and variations
- Want to make it more nutritious? Add grilled chicken, tofu cubes or cooked chickpeas.
- For a crunchy touch: Use croutons or sunflower seeds.
- Do you prefer a creamier sauce? Replace the honey with natural yogurt and the lemon juice with balsamic vinegar.
Ideal for:
- Light summer lunches
- Accompaniment for roast or grilled meats
- Special dinner entrees
- Healthy snacks
Why love this tropical salad?
- É refreshing and light
- It has a explosion of flavors between sweet and salty
- It's super versatile and customizable
- It's ready in less than 15 minutes