Strawberry and Pineapple Salad

by Kimberley Thompson, Tastemaker in Residence - Recipe from Cuisine at Home Magazine, Summer Edition

This is one of the recipes from Kimberley's family reunion post; you know the one that balances the Fear and Expectations of the "expected" recipes vs the new kids on the block recipes!


1 pint strawberries, washed, hulled and cut into 1/4ths
1 fresh pineapple, cored and peeled then cut into little wedges
3 Tbsp almonds
2 Tbsp long shred coconut
2 Tbsp minced fresh cilantro


1 Tbsp fresh lime juice
Zest of 1/2 fresh lime
1 Tbsp honey


  1. Mix almonds and coconut together in a small bowl and set aside.
  2. Toast the almonds and coconut on a flat cookie sheet in a 400º oven. WATCH CLOSELY. Pull out as just turning golden, they will continue to brown on the hot cookie sheet.
  3. Place strawberries and pineapples in large bowl. Sprinkle coconut, almonds and cilantro over the fruit and pour vinaigrette over the top. Toss the mixture and serve.

Cook’s Note -  this salad does not keep well as the enzymes in the pineapple cause the strawberries to break down quickly. Assemble just before serving.