Tropical Harvest Salad Recipe

Prepare greens and produce

Wash and thoroughly dry the mixed baby lettuces and spinach using a salad spinner or clean kitchen towels. Place in a large mixing bowl and gently toss to combine.

Prepare fruits and vegetables

Peel and cube the mango and pineapple into roughly 1/2-inch pieces. Halve, pit and cube the avocado just before assembly to avoid browning. Thinly slice the cucumber and red bell pepper. Very thinly slice the red onion; if you prefer a milder onion flavor, place the slices in cold water for 10 minutes, then drain and pat dry.

Toast nuts (if not pre-toasted)

Heat a small skillet over medium heat. Add macadamia nuts and toast, shaking the pan, until fragrant and lightly golden, 3–4 minutes. Remove to a plate to cool, then roughly chop.

Add the mango, pineapple, cucumber, red bell pepper, and red onion to the bowl with the greens. Gently fold in the avocado and half of the chopped toasted macadamia nuts. Add the cilantro and toss lightly to distribute ingredients evenly.

Emulsify dressing

In a small bowl or jar, combine the orange juice, lime juice, honey, white wine vinegar, grated ginger, and minced shallot. Whisk briefly to dissolve the honey. Slowly stream in the extra-virgin olive oil and optional neutral oil while whisking vigorously to form a smooth emulsion, or secure the jar lid and shake until combined. Season with sea salt and freshly ground black pepper to taste.

Taste and adjust: if the dressing is too tart, add a little more honey (1/2 tsp increments). If too sweet, add another 1/2 tsp white wine vinegar or a squeeze of lime juice. For a brighter aroma, stir in the lime zest.

Dress the salad

Just before serving, drizzle about two-thirds of the vinaigrette over the salad bowl (reserve the rest for guests to add more). Using salad tongs or two large spoons, gently toss the salad so the dressing coats the leaves and fruit without mashing the avocado.

Plate and garnish

Divide the dressed salad among 4 chilled plates (for tasting portions, you can make 6 smaller portions). Sprinkle the remaining chopped macadamia nuts and toasted coconut flakes over the top. Finish with a light pinch of flaky sea salt and a crack of fresh black pepper. Garnish with microgreens if using and an extra twist of lime zest over each plate.

Serve immediately with the remaining vinaigrette on the side and suggest pairing with a chilled Chenin Blanc like L’Ecole N°41 for a bright, slightly off-dry complement to the tropical fruit and honeyed dressing.