Strawberry and Pineapple Salad
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
- Mix almonds and coconut together in a small bowl and set aside.
- 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.
- 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.