Judith Mettlin
Snyder, New York
Five a day? You're well on your way! Colorful fruit and veggies burst in a tropical favorite.
Island Paradise Salad
- Prep Time 20 min
- Total 0 min
- Ingredients 11
- Servings 8
Ingredients
Dressing
- 1 teaspoon grated lime peel
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 tablespoon canola or vegetable oil
Salad
- 2 cups frozen sugar snap peas
- 3 cups torn romaine lettuce
- 3 cups torn Bibb lettuce
- 1 avocado, pitted, peeled and cut into 1/2-inch cubes
- 1 large ripe mango, peeled, seed removed and cut into 1/2-inch cubes
- 1 small red onion, thinly sliced, separated into rings
- 1/2 cup unsweetened or regular shredded coconut
Instructions
-
Step1In small bowl, combine all dressing ingredients; mix well.
-
Step2Cook sugar snap peas as directed on package. Drain. Rinse with cold water to cool. Drain well.
-
Step3In large bowl, combine cooked sugar snap peas and all remaining salad ingredients except coconut. Add dressing; toss to coat. Sprinkle with coconut.
Nutrition
170
Calories
9g
Total Fat
2g
Protein
19g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 1/4 Cups
- Calories
- 170
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 0mg
- 0%
- Sodium
- 10mg
- 0%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 12g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 35%
- 35%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Fruit; 1 Vegetable; 2 Fat;
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