Tropical Paradise Salad

Prep Time: 20 minutes          Total Time: 20 minutes

  Ingredients:

• Pineapple: 1 medium
• Mango: 1 large
• Papaya: 1 medium
• Kiwi: 2 large
• Coconut flakes: 1/4 cup
• Coconut milk: 1/2 cup
• Lime juice: 2 tablespoons
• Honey: 2 tablespoons
• Mint leaves: For garnish

Directions:

1. Peel and dice the pineapple, mango, papaya and kiwi into bite-sized pieces.
2. Place the diced fruits in a large mixing bowl.
3. Sprinkle coconut flakes over the fruit mixture and gently toss to combine.
4. Whisk the coconut milk, lime juice and honey until well combined.
5. Pour the prepared dressing over the fruit mixture and toss gently to coat the fruits evenly with the dressing.
6. Chill the salad in the refrigerator for 30 minutes before serving to enhance flavors.

Mediterranean Citrus Salad

Prep Time: 15 minutes          Total Time: 15 minutes

 Ingredients:

• Oranges: 2
• Grapefruits: 2
• Blood oranges: 2
• Pomegranate seeds: 1/2 cup
• Olive oil: 1/4 cup
• Honey: 2 tablespoons
• Lemon juice: 2 tablespoons
• Fresh thyme: 1 tablespoon, finely chopped
• Pistachios: 1/4 cup, chopped
• Fresh thyme sprigs: For garnish

Directions:

1. Peel the oranges, grapefruits and blood oranges, removing all the white piths.
2. Slice the citrus fruits into thin rounds or segments.
3. Arrange the sliced citrus fruits on a serving platter or in a salad bowl.
4. Sprinkle the pomegranate seeds evenly over the citrus slices.
5. Whisk the olive oil, honey, lemon juice and finely chopped fresh thyme until well combined.
6. Drizzle the prepared dressing over the arranged citrus and pomegranate seeds.
7. Gently toss the salad to coat the fruits evenly with the dressing.
8. Sprinkle the chopped pistachios over the salad.
9. Garnish with fresh thyme sprigs for a decorative touch.

Latin Fiesta Salad

Prep Time: 20 minutes          Total Time: 20 minutes

Ingredients:

• Watermelon: 1 small
• Jicama: 1/2 cup, peeled and julienned
• Cucumber: 1/2 cup, sliced
• Mango: 1 ripe, diced
• Chili powder: 1 teaspoon
• Lime juice: Juice of 2 limes
• Tajin seasoning: 1 tablespoon
• Fresh cilantro: 2 tablespoons, chopped
• Chili lime salt: For garnish

Directions:

1. Cut the watermelon in half and carve out the flesh to create a bowl.
2. Reserve the watermelon flesh for later use.
3. Combine the julienned jicama, sliced cucumber, diced mango and chili powder. Toss gently to mix.
4. Whisk the lime juice, Tajin seasoning and chopped cilantro until well blended.
5. Pour the prepared dressing over the mixture of watermelon, jicama, cucumber, and mango.
6. Toss the salad gently to coat all the ingredients evenly with the dressing.
7. Sprinkle the chili lime salt over the top of the salad for an extra kick of flavor.

Mango Lassi Salad

Prep Time: 10 minutes          Total Time: 10 minutes

Ingredients:

• Ripe mangoes: 2 large or 3 medium, peeled and diced
• Yogurt: 1 cup
• Cardamom: 1/2 teaspoon, ground
• Pistachios: 1/4 cup, chopped
• Honey: 2 tablespoons
• Rose water: 1 tablespoon
• Saffron: A pinch, soaked in 1 tablespoon warm water
• Crushed pistachios: For sprinkling
• Edible rose petals: For garnish

Directions:

1. Combine the diced ripe mangoes,  yogurt and ground cardamom.
2. Blend until smooth and creamy.
3. Mix the honey, rose water and soaked saffron (along with the water).
4. Transfer the mango yogurt mixture to a serving bowl or individual bowls.
5. Drizzle the prepared honey, rose water and saffron dressing over the mango yogurt mixture.

Decor:

• Sprinkle the chopped pistachios over the top of the salad for added crunch and flavor.
• Garnish with edible rose petals for a visually appealing presentation.

Berry Bonanza Salad

Prep Time: 10 minutes          Total Time: 10 minutes

Ingredients:

• Mixed berries (strawberries, raspberries, blueberries): 2 cups
• Mint leaves: 1/4 cup, chopped
• Raspberry vinaigrette: 1/4 cup
• Mint sprigs: For garnish

Directions:

1. Rinse the mixed berries thoroughly under cold water and pat them dry using a paper towel.
2. Hull and slice the strawberries if desired.
3. In a mixing bowl, combine the mixed berries and chopped mint leaves. Gently toss to mix.
4. Divide the mixed berry and mint mixture evenly among champagne glasses, filling them halfway.
5. Drizzle raspberry vinaigrette over the mixed berries in each glass, ensuring even distribution.

Matcha Melon Salad

Prep Time: 15 minutes          Total Time: 15 minutes       

Ingredients:

• Honeydew melon: 1/2 medium
• Cantaloupe: 1/2 medium
• Matcha powder: 1 teaspoon
• Matcha-infused honey: 2 tablespoons
• Matcha powder: For garnish

Directions:

1. Slice the honeydew melon and cantaloupe into bite-sized pieces or use a melon baller for a decorative touch.
2. Combine the honeydew melon and cantaloupe pieces.
3. Whisk the matcha powder and matcha-infused honey until well combined and smooth.
4. Drizzle the matcha-infused honey dressing over the mixed melon pieces.
5. Gently toss to ensure an even coating.
6. Divide the dressed melon salad into individual Japanese tea cups for serving.
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Minted Citrus Salad

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:

• Oranges: 2
• Grapefruits: 2
• Dates: 6, pitted and chopped
• Mint leaves: 1/4 cup, chopped
• Orange blossom water: 1 tablespoon
• Honey: 2 tablespoons
• Fresh mint: 1 tablespoon, chopped
• Chopped pistachios: 2 tablespoons
• Mint sprigs: For garnish

Directions:

1. Peel the oranges and grapefruits, removing the pith and cutting them into thin slices or segments. Remove any seeds.
2. Combine the sliced oranges, grapefruits, chopped dates and chopped mint leaves.
3. Whisk the orange blossom water, honey and chopped fresh mint until well combined.
4. Drizzle the prepared dressing over the citrus salad in the mixing bowl.
5. Gently toss the salad to ensure the dressing coats all the ingredients evenly.
6. Transfer the dressed Minted Citrus Salad to a serving dish or individual salad plates.

Decor:

• Sprinkle the chopped pistachios over the salad.
• Garnish with fresh mint sprigs for an attractive presentation.

Mango Salsa Salad

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:

• 2 ripe mangoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and diced
• 1/4 cup of chopped cilantro

Dressing:

• 2 tablespoons of lime juice
• 1/2 teaspoon of chili powder
• Salt to taste

Directions:

1. Combine diced mangoes, red onion, jalapeño and chopped cilantro.
2. Whisk lime juice, chili powder and salt.
3. Pour the dressing over the mango mixture and toss gently to combine.

Decor: Serve in a colorful pepper bowl, garnished with cilantro leaves.

Açaí Berry 

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:

• 1 cup of frozen açaí berries
• 1 ripe banana, sliced
• 1/4 cup of granola
• 2 tablespoons of shredded coconut

Dressing:

• Drizzle of honey

Directions:

1. Layer frozen açaí berries, sliced banana, granola and shredded coconut.
2. Drizzle honey over the top.

Decor: Top with edible flowers and a sprinkle of granola.

Coconut-Lychee Salad

Prep Time: 10 minutes
Total Time: 15 minutes

Ingredients:

• 2 cups of lychees, peeled and deseeded
• 1 cup of coconut meat, diced
• 1 cup of pineapple chunks
• 1/4 cup of basil leaves

Dressing:

• 1/4 cup of coconut milk
• 2 tablespoons of lime juice
• 1 tablespoon of palm sugar

Directions:

1. Combine lychees, coconut meat, pineapple chunks and basil leaves.
2. Whisk coconut milk, lime juice and palm sugar until well combined.
3. Pour the dressing over the fruit mixture and toss gently to coat.

Decor: Serve in a carved-out coconut shell, garnished with basil leaves.

Sangria Fruit Salad

Ingredients:

• 2 oranges, peeled and segmented
• 1 apple, diced
• 1 cup of red grapes
• 1 cup of strawberries, halved
• 1/2 cup of red wine

Dressing:

• 2 tablespoons of red wine reduction
• Pinch of cinnamon

Directions:

1. Combine oranges, apples, grapes and strawberries.
2. Drizzle red wine over the fruit mixture and toss gently to combine.
3. Sprinkle with cinnamon.

Decor: Serve in a wine glass, topped with a cinnamon stick.

Fig and Walnut Salad

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients:

• 6 fresh figs, quartered
• 1/2 cup of walnuts, chopped
• 1 orange, peeled and segmented

Dressing:

• 2 tablespoons of orange blossom water
• 1 tablespoon of lemon juice

Directions:

1. Combine fresh figs, chopped walnuts and orange segments in a serving bowl.
2. In a small bowl, whisk orange blossom water and lemon juice.
3. Drizzle the dressing over the salad and toss gently to coat.

Decor: Garnish with chopped walnuts and a drizzle of honey.

Rum-Infused Fruit Salad

Ingredients:

• 1 cup of diced pineapple
• 1 cup of diced mango
• 1 banana, sliced
• 1/4 cup of shredded coconut

Dressing:

• 2 tablespoons of rum
• 2 tablespoons of lime juice
• 1 tablespoon of honey

Directions:

1. Combine diced pineapple, mango, banana and shredded coconut.
2. Whisk rum, lime juice and honey until well combined.
3. Pour the dressing over the fruit mixture and toss gently to coat.

Decor: Serve in a coconut shell, garnished with toasted coconut flakes.

Apple Strudel Salad

Ingredients:

• 2 apples, thinly sliced
• 1/4 cup of raisins
• 1/4 cup of chopped walnuts
• 1 teaspoon of ground cinnamon

Dressing:

• 1/4 cup of vanilla yogurt
• 2 tablespoons of maple syrup

Directions:

1. Combine sliced apples, raisins, chopped walnuts and ground cinnamon.
2. In a small bowl, whisk vanilla yogurt and maple syrup.
3. Drizzle the dressing over the salad and toss gently to coat.

Decor: Sprinkle with cinnamon sugar and serve in a dessert bowl.

Inca Berry Salad

Ingredients:

• 1 cup of Inca berries
• 1 passion fruit, pulp scooped out
• 1 kiwi, sliced
• 1/2 cup of diced pineapple

Dressing:

• 2 tablespoons of passion fruit juice
• 1 tablespoon of honey
• Zest of 1 lime

Directions:

1. Combine Inca berries, passion fruit pulp, sliced kiwi and diced pineapple.
2. Whisk passion fruit juice, honey and lime zest.
3. Drizzle the dressing over the salad and toss gently to coat.

Decor: Serve in a hollowed-out passion fruit shell, garnished with mint leaves.

Chocolate-Covered Strawberry Salad

Prep Time: 10 minutes
Total Time: 15 minutes

Ingredients:

• 1 cup of fresh strawberries, hulled
• 2 ounces of dark chocolate, melted
• 1/4 cup of chopped hazelnuts

Dressing:

• Chocolate balsamic glaze

Directions:

1. Dip each strawberry into the melted dark chocolate, coating halfway.
2. Place the chocolate-covered strawberries on a parchment-lined baking sheet.
3. Sprinkle chopped hazelnuts over the strawberries.

Decor: Drizzle with chocolate balsamic glaze.

Date and Pistachio Salad

Ingredients:

• 1 cup of Medjool dates, pitted and chopped
• 1/2 cup of pistachios, chopped
• 2 oranges, peeled and segmented

Dressing:

• 2 tablespoons of orange blossom water
• 1 tablespoon of lemon juice

Directions:

1. Combine chopped dates, chopped pistachios and orange segments.
2. Whisk orange blossom water and lemon juice.
3. Drizzle the dressing over the salad and toss gently to coat.

Decor: Garnish with chopped pistachios and a drizzle of honey.

Melon Punch Salad

Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients:

• 1 melon, seeds removed and diced
• 1 cup of diced watermelon
• 1 cup of diced cucumber
• 1/4 cup of fresh mint leaves

Dressing:

• 2 tablespoons of rice vinegar
• 1 tablespoon of sugar
• 2 tablespoons of chopped mint leaves

Directions:

1. Combine diced melon, watermelon, cucumber and fresh mint leaves.
2. Whisk rice vinegar, sugar, and chopped mint leaves in a small bowl until sugar is dissolved.
3. Pour the dressing over the salad and toss gently to coat.

Decor: Serve in a carved-out melon, garnished with mint leaves.

Berry Blini Salad

Prep Time: 10 minutes
Total Time: 20 minutes

Ingredients:

• 1 cup of mixed berries (strawberries, raspberries, blueberries)
• 4 mini blini pancakes
• Whipped cream

Dressing:

• 2 tablespoons of maple syrup
• Zest of 1 lemon

Directions:

1. Stack the mini blini pancakes on a serving plate.
2. Top each blini with mixed berries and whipped cream.
3. Sprinkle lemon zest over the top.

Decor: Serve berries and blini stacks, topped with whipped cream and lemon zest.

Extra Fruit Salad 

Prep Time: 10 minutes
Total Time: 20 minutes

Ingredients:

• 4 mini pavlova meringue nests
• 1 kiwi, sliced
• 1 cup of strawberries, hulled and halved
• Pulp of 2 passion fruits

Dressing:

• Whipped cream
• Passion fruit pulp

Directions:

1. Place mini pavlova meringue nests on a serving platter.
2. Top each pavlova with sliced kiwi and halved strawberries.
3. Drizzle with passion fruit pulp.

Decor: Top meringue nests with fruit and drizzle with passion fruit pulp.

Mango Sticky Rice Salad

Prep Time: 10 minutes
Total Time: 25 minutes

Ingredients:

• 2 ripe mangoes, diced
• 1 cup of cooked sticky rice
• 1/4 cup of coconut cream

Dressing:

• 2 tablespoons of coconut milk
• 1 tablespoon of palm sugar
• 1 pandan leaf, tied in a knot (optional)

Directions:

1. In a serving bowl, layer diced mangoes and cooked sticky rice.
2. Heat coconut cream with coconut milk, palm sugar and pandan leaf (if using) until warmed.
3. Pour the warm coconut sauce over the mango and sticky rice.

Decor: Serve in individual banana leaves, topped with a sprinkle of sesame seeds.

Pineapple-Coconut Salad

Ingredients:

• 2 cups of diced pineapple
• 1 cup of diced mango
• 1 banana, sliced
• 1/4 cup of shredded coconut

Dressing:

• 1/4 cup of coconut milk
• 2 tablespoons of lime juice
• 1 tablespoon of honey

Directions:

1. Combine diced pineapple, mango, banana and shredded coconut.
2. In a small bowl, whisk coconut milk, lime juice and honey until well combined.
3. Pour the dressing over the fruit mixture and toss gently to coat.

Decor: Serve in a hollowed-out pineapple, garnished with macadamia nuts.

Mochi Fruit Salad

Ingredients:

• Assorted fresh fruits (strawberries, kiwi, mango), sliced
• Mochi balls

Dressing:

• Condensed milk
• Matcha powder

Directions:

1. Skewer slices of fresh fruit and mochi balls onto bamboo skewers.
2. Drizzle with condensed milk and sprinkle with matcha powder.

Decor: Drizzle with condensed milk and sprinkle with matcha powder.

Whiskey-Infused Apple Salad

Ingredients:

• 2 apples, thinly sliced
• 1/4 cup of whiskey-soaked raisins
• 1/4 cup of chopped pecans

Dressing:

• 2 tablespoons of whiskey-infused honey
• Pinch of cinnamon

Directions:

1. Combine sliced apples, whiskey-soaked raisins and chopped pecans.
2. Drizzle with whiskey-infused honey and sprinkle with cinnamon.

Decor: Garnish with whiskey-soaked raisins and chopped pecans.

Orange Blossom Salad

Ingredients:

• 2 oranges, peeled and sliced
• 1 cup of pitted dates, chopped
• 1/4 cup of almonds, toasted and chopped

Dressing:

• 2 tablespoons of orange blossom honey
• Zest of 1 orange

Directions:

1. Combine sliced oranges, chopped dates and chopped almonds.
2. Drizzle with orange blossom honey and sprinkle with orange zest.

Decor: Top with toasted almonds and a drizzle of orange blossom honey.

Chirimoya and Lucuma Salad

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:

• Flesh of 2 chirimoyas (custard apples)
• Flesh of 2 lucuma fruits
• 1 ripe mango, sliced
• 2 tablespoons of shredded coconut

Dressing:

• 2 tablespoons of lime juice
• 1 tablespoon of honey
• 2 tablespoons of lucuma puree

Directions:

1. Combine the flesh of chirimoyas, lucuma fruits and sliced mango.
2. Whisk lime juice, honey and lucuma puree until well combined.
3. Drizzle the dressing over the salad and toss gently to coat.

Decor:   Serve in a chirimoya shell, garnished with mango slices and shredded coconut.

Asian Pear and Lychee Salad

Ingredients:

• Asian pears
• Lychees
• Mandarin oranges
• Grapes

Dressing:

• Lychee syrup
• Lime juice
• Ginger

Decor:

• Toasted sesame seeds
• Edible orchid flowers