I never would have thought to pair these ingredients together.
Of course, banana and kiwi make sense.
But cayenne, rice vinegar, and honey? Keep reading — the recipe below brings together unusual elements that surprisingly work in harmony.
I had a feeling it would turn out well. I enjoy mixing unexpected flavors — think bacon with peanut butter or chocolate with bacon. I like bold combinations.
Even the vegetables shine in this dish. Admit it: most people don’t expect vegetables to be exciting. Humor me and give this a try.
This salad is pure summer — it tastes like summer, looks like summer, even smells like it. Who doesn’t love summer?
I love summer despite the sweat, the melting makeup, and my partner’s tendency to turn off the air conditioning when I’m not home. I sweat while doing everything, but that doesn’t stop me from enjoying the season — or this salad.
It’s a lovely salad — bright, colorful, and full of flavor. I made mine a few hours ahead and the banana stayed pleasantly fresh.
At one point I realized I’d forgotten the cashews. Don’t make that mistake — they add a fantastic crunch. I included them in the recipe below, so be sure to add them when you prepare it.
Banana Kiwi Salad
adapted from Eating Well
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon sea salt
pinch of cayenne pepper
4 kiwis, peeled and chopped
2 firm yellow bananas, chopped
1/2 cup chopped red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted
Whisk together the lime juice, olive oil, minced shallot, rice vinegar, honey, sea salt, and cayenne. Add the kiwi, banana, red pepper, and mint, then toss gently to combine. Finish by sprinkling the salad with toasted chopped cashews.
Now I must negotiate the thermostat with my partner. Don’t worry — I usually win. If I didn’t, he’d likely go hungry.