Fruit Salad with Lilikoi Vinaigrette

Featured in the Honolulu Star-Advertiser on April 26, 2017.

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Ingredients:

Fruit Salad with Lilikoi Vinaigrette

Vinaigrette:

  • 1/4 cup lilikoi puree or concentrate
  • 1/4 cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 small shallot, minced
  • 1 teaspoon fresh thyme
  • 1 tablespoon whole grain mustard
  • Pinch of salt
  • 1/4 cup extra virgin olive oil

Salad:

  • 2 ripe local tomatoes, medium dice
  • 2 ripe local avocado, medium dice
  • 1/2 cup medium-diced seedless local yellow watermelon
  • 1/2 cup medium-diced seedless local red watermelon
  • 1/4 cup pitted black olives
  • 2 tablespoons local feta cheese, crumbled (available at farmer's markets and some local supermarkets)
  • 4 leaves fresh basil, hand torn
  • 1 head of Romaine lettuce, chopped
  • Fresh ground pepper

Directions:

Place lilikoi puree in small bowl with vinegar, sugar, shallot, thyme, mustard, and salt. Whisk in olive oil. Set aside. In a large bowl, toss tomatoes, avocado, watermelon, olives, feta cheese, basil, lettuce, and pepper with a 1/4 cup of the lilikoi vinaigrette. Plate and serve. Makes 4 servings.

Approximate Nutrient Analysis per serving:
250 calories, 18 g fat, 3 g saturated fat, 0 mg cholesterol, 200 mg sodium, 22 g carbohydrate, 9 g fiber, 10 g sugar, 5 g protein

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