Tropical Supper Salad

This salad is a magical combination of flavors and textures, "every bite is different" someone said recently when I made a triple batch for an impromptu family supper. It's a "concept" recipe for a mixed vegetable and fruit salad, just be sure to include plenty of fruit, that's what makes this salad special. While the salad stands alone, it's especially designed to pair with Tropical Pork Tenderloin, just pork tenderloin seasoned with a distinctive rub and roasted. For a large gathering, I like to cook the pork ahead of time and chill, then slice it thin with an electric knife.

Tropical Salad Supper, a magical melange of fruits and vegetables in a lime vinaigrette, goes beautifully with the companion recipe for Tropical Pork Tenderlion.

Is it the same in towns and cities everywhere now’days? In my neighborhood, especially on the weekends, fathers push strollers as much as mothers.

Weekdays, the Mom Parade starts about nine, mostly power-stroller-walking two and three abreast, faces taut and determined, filled with triple-tasking purpose: If we walk and talk fast enough for an hour, the baby will get out, our bellies will firm up, we’ll forget we’re sleep-deprived.

Weekends, the dads some times line up in pairs and an occasional trio too. But their guffaws, their strides exude relaxed satisfaction, reminding passersby why strollers, indeed, are for strolling.

How is it that a man is most masculine, most like a real guy’s guy and a real man’s man, when he’s parenting?

I’m not sure except to be certain: Lucky kids. Lucky moms. And most especially, lucky lucky dads.

ALANNA's TIPS Observant cooks will notice less oil in Kitchen Parade salad dressings. It’s more healthful, of course, but also helps other flavors shine. Am I the last to discover Napa cabbage? It’s unlike waxy green and purple cabbages, more like lettuce with crunch. Its crinkly leaves chop up for salads or slaws or stir fries in no time. To prevent peeled bananas and avocados from browning as they will after a few minutes in open air, wet with a splash of citrus juice or drop briefly (no more than a couple of minutes) into what’s called ‘acidulated water’, that's kitchen code for adding a tablespoon of lemon juice per cup of water.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Bright with citrus and tropical fruit
Time to table: 20 minutes
Serves 4
  • 2 tablespoons olive oil
  • Zest from 1 lime
  • Juice from 3 limes (about 3 tablespoons)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 1 teaspoon curry powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 red bell pepper, cut in thick matchsticks
  • 1/2 cup currants
  • 4 cups thin-sliced Napa cabbage
  • 4 cups baby spinach
  • 2 ‘wet fruits’ such as mango, orange or banana, in slices or bite-size pieces
  • 1 avocado, in slices or bite-size pieces, optional but delicious

LIME VINAIGRETTE Whisk vinaigrette ingredients. Makes about a 1/2 cup. May be mixed in advance, just refrigerate but return to room temperature before dressing the salad.)

SALAD In a large bowl, combine pepper and currants. (Stop here if prepping more than 30 minutes in advance.) Stir in cabbage, spinach, fruit and avocado. Toss with Lime Vinaigrette (you might not use it all).

TO SERVE Arrange salad on serving plates. If you're serving meat too, arrange it on top of or beside the salad. Serve and enjoy!

LIME VINAIGRETTE ONLY, Per Tablespoon: 39 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 94mg Sodium; 2g Carb; 0g Fiber; 2g Sugar; 0g Protein. WEIGHT WATCHERS POINTS WW Old Points 1 & WW Points Plus 1.

LIME VINAIGRETTE & SALAD COMBINED, Per Serving (assumes 2T dressing, without/with avocado): 225/305 Calories; 7/14g Tot Fat; 1/2g Sat Fat; 0mg Cholesterol; 228/232mg Sodium; 4145g Carb; 5/8g Fiber; 29g Sugar; 4/5g Protein. WEIGHT WATCHERS POINTS WW Old Points 4/6.5 & WW Points Plus 6/8. CALORIE COUNTERS for a 100-calorie serving, omit the avocado, dress 1/9th of the salad with 1T Lime Vinaigrette.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Mmm, that vinagrette sounds great. I love salads with fruit in them, they add a great flavor to plain old lettuce salads.



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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna