Banana-Kiwi Salad

Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

Ingredients

• 2 tablespoons lime juice
• 1 tablespoon canola oil
• 1 tablespoon minced shallot
• 2 teaspoons rice vinegar
• 1 teaspoon honey
• 1/4 teaspoon salt
• cayenne pepper, or to taste
• 4 kiwis, peeled and diced
• 2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
• 1/2 cup diced red bell pepper
• 2 tablespoons thinly sliced fresh mint
• 2 tablespoons chopped cashews, toasted (see Tip)

Directions

1. Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.

Tip:

• To toast nuts and seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

NUTRITION INFORMATION
Per Serving: cal. (kcal) 170, Fat, total (g) 6, sat. fat (g) 1, carb. (g) 30, Monounsaturated fat (g) 3, fiber (g) 5, pro. (g) 3, vit. A (IU) 728.85, vit. C (mg) 112.19, sodium (mg) 151, Potassium (mg) 544, Fruit () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet