This salad is for days when you want something light but still interesting, with fruit and tomatoes playing surprisingly well together. The sweet, tangy, and juicy mix comes together fast and works great for a quick lunch.
Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 0 minutes
Total Time: 12 minutes
Servings: 2
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Ingredients
Instructions
- Slice the kiwi and banana into bite-sized pieces, keeping them juicy but not mashed.
- Cut the tomatoes into small wedges, letting some of the juice collect on the board for extra flavor.
- Add the spinach to a bowl, so it forms a fresh green base.
- Scatter the fruit and tomatoes over the leaves, mixing colors as you go.
- Whisk the olive oil, lime juice, honey, salt, and pepper until it smells bright and slightly sweet.
- Drizzle the dressing over the salad, tossing gently until everything looks glossy.
- Sprinkle feta and sunflower seeds on top, and taste — if needed, add a pinch more lime for tang.
Variations
If you want it more filling, add cooked quinoa or chickpeas, but keep the fruit-to-tomato balance so the sweet-savory contrast stays clear.
FAQ
1. Can I make this salad ahead of time?
Yes, but keep the banana separate until serving so it doesn’t soften too much.
2. What if my tomatoes aren’t very sweet?
Add a tiny extra drizzle of honey to balance the acidity.
3. Can I skip the feta cheese?
Sure — the salad will be lighter, but you may want extra seeds for texture.
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