When I was in the US recently with my 15-year-old daughter, we dined here and there to “experience” American food, and on one of our outings tasted what was called “tropical salad.” It had no “ta’am or rei’ach.” I told my daughter I’d recreate the salad and the dressing to make it more palatable. I tried it this past Shabbos and everyone enjoyed the medley of flavors and textures. It sure beat the café one. Should I share the recipe with them?!
Tropical Salad with Citrus Vinaigrette
- Cook & Prep: 05 m
- Serving: 8
Prepare the Salad
Put all dressing ingredients in a small glass jar. Close well and shake to mix well. Refrigerate until use. This can be made a few days in advance.
Combine all salad ingredients in a large bowl. You can prepare the fruit and vegetables beforehand and store in small containers in the fridge. (The apple should be lightly coated with lemon juice to prevent oxidation.) Toss with dressing right before serving.
Garnish with almonds and/or mini croutons.
To seed a cucumber, use a small teaspoon or a melon scoop to scoop the seeds out. You can add them to your regular lettuce-tomato salad if desired.
If you don’t relish the taste of balsamic vinegar, you can sub regular vinegar. You’ll be missing the depth of flavor, but it’ll be okay.
Photography: Hudi Greenberger.
Food Styling: Renee Muller.