This colorful fruit salad is special enough for company or to take to a potluck dinner. It’s easy to double the recipe or swap in different fruits depending on what your family prefers. —Paula Marchesi, Lenhartsville, Pennsylvania,
Ingredients
- 1 cup cubed peeled mango
- 1 cup cubed peeled papaya
- 1 cup cubed peeled fresh peaches
- 1 cup fresh blueberries
- 1 medium ripe avocado, peeled and cubed
- 1 cup frozen corn, thawed
- 1/3 cup chopped dried apricots
- 1/3 cup flaked coconut
- 1/4 cup minced fresh cilantro
- 1 cup corn chips, lightly crushed
- CHIPOTLE-COCONUT DRESSING:
- 1/4 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon cider vinegar
- 1 chipotle pepper in adobo sauce, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon brown sugar
- Optional: Additional corn chips or flaked coconut
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
3/4 cup: 161 calories, 7g fat (3g saturated fat), 0 cholesterol, 65mg sodium, 24g carbohydrate (13g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.
