West Indian Saladlarge Recipe

Appetizers

1. 1

   Prepare the fruit and vegetables

   In a large mixing bowl, add the mango, papaya, cucumber, pineapple, red bell pepper, red onion, cilantro, mint, and avocado. Toss gently to combine so the pieces remain intact.

2. 2

   Make the dressing

   In a small bowl, whisk together the lime juice, olive oil, honey, allspice, salt, black pepper, and jalapeño (if using) to form a bright Caribbean dressing.

3. 3

   Dress and combine

   Pour the dressing over the chopped fruit and vegetables. Gently toss to coat evenly, being careful not to mash the fruit.

4. 4

   Adjust seasoning

   Taste the salad and adjust with a little more lime juice, honey, or salt if needed. Fold in additional cilantro and mint if desired.

5. 5

   Chill

   Refrigerate for 15-20 minutes to let flavors meld and chill the salad before serving.

6. 6

   Serve

   Transfer to a serving bowl, garnish with extra cilantro or mint if desired, and serve as a refreshing Caribbean-style appetizer.