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Tropical Salad with Kiwifruit Honey Dressing

INGREDIENTS:

  • 7 oz (200g) bacon (optional)
  • 7 oz (200g) asparagus
  • 2 firm bananas
  • 1 tbsp lemon juice
  • 1 head crisp lettuce (iceberg or buttercrunch), washed, dried and torn into bite-sized pieces
  • 1/2 a papaya, peeled, seeds removed and sliced into wedges
  • 1 double smoked chicken breast (about 11 oz or 300g), skinned and sliced
  • 1 large ripe but firm avocado, halved and sliced

 

For Honey Dressing

  • 1 tbsp salad oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/4 tsp salt
  • freshly ground black pepper, to taste
  • 4 Zespri® Green Kiwifruit

METHOD:

  1. Cook the bacon until crisp, drain, cool, and cut into bite-sized pieces.
  2. Trim the asparagus and blanch 3 minutes in boiling water. Drain, rinse with cold water and pat dry. Cut into short lengths.
  3. Peel the bananas, slice thinly lengthwise and put them on a plate. Squeeze lemon juice over banana pieces and toss gently.
  4. To make the dressing, whisk the oil with the lemon juice, honey, salt and a little black pepper in a small bowl. Cut kiwifruit into halves and spoon out all but one into chunks to puree in a food processor. Peel the remaining kiwifruit and slice into rounds for garnishing. Add the pureed Zespri® Kiwifruit to the bowl of dressing and blend together.
  5. To assemble the salad, arrange the lettuce, asparagus, bananas, papaya, chicken breast and avocado on a platter. Garnish with sliced Zespri® Kiwifruit, and the bacon, and sprinkle the dressing over the dish. Serve immediately.

 

Prep time: 30 minutes
Cooking time: 3 minutes
Makes: 4 servings

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