GLUTEN FREE
Coconut Cream Fruit Salad
SERVINGS: 8
INGREDIENTS
+ ½ cup unsweetened coconut cream
+ 1 teaspoon grated lime zest
+ 2 tablespoons lime juice
+ 1 tablespoon light agave syrup
+ ½ teaspoon grated fresh ginger
+ ⅛ teaspoon salt
+ 2 medium dragon fruits
+ 3 medium kiwis, peeled, quartered lengthwise and sliced 1/2-inch thick
+ 1 small seedless watermelon, scooped with a melon baller
+ 1 small pineapple, peeled, cored and cut into 1-inch pieces
+ 1 small papaya, peeled, seeded and cut into 1-inch pieces
+ 1 medium mango, peeled and cut into 1-inch pieces
+ ¼ cup toasted unsweetened coconut chips
+ 2 tablespoons fresh mint leaves
DIRECTIONS
+ Place coconut cream in a 1-quart jar. Blend with an immersion blender until completely smooth, about 30 seconds. Add lime zest, lime juice, agave, ginger and salt; blend until well combined and smooth, about 30 seconds.
+ Cut off and discard ends of dragon fruits. Remove the skin by hand; discard the skin. Cut the dragon fruit into 3/4-inch pieces; place in a large bowl. Add kiwis, watermelon, pineapple, papaya and mango; gently stir to combine. Pour 1/3 cup of the coconut dressing over the fruit; toss gently until coated. Cover and refrigerate for 30 minutes.
+ Transfer the fruit to a large serving dish. Pour the remaining coconut dressing over the fruit. Top with toasted coconut chips and fresh mint leaves. Serve chilled.
NUTRITION: 216 Calories, 5g Fat, 43g Carbs, 4g Fiber, 3g Protein