Welcome to a fresh spin on an old classic! This Tropical Waldorf Salad brings a burst of juicy, vibrant flavors perfect for adding a touch of sunshine to your day. It’s perfect for a light lunch or a colorful side dish.
Pineapple adds a juicy sweetness that complements the other fruits beautifully. The mango contributes a rich, tropical flavor that elevates the entire dish. Shredded coconut introduces a subtle nuttiness and texture. Celery provides a fresh, crisp contrast to the sweet fruits. The seedless grapes, when halved, offer bursts of sweetness that make each bite exciting. Toasted pecans add a rich, nutty crunch that balances the soft textures. For the dressing, Greek yogurt and mayonnaise create a creamy base, while honey and lime juice add a sweet and tangy finish. A hint of salt and black pepper rounds everything off with just the right amount of seasoning.
This salad pairs beautifully with grilled chicken or shrimp for a satisfying meal. It’s also a great addition to a summer barbecue spread, alongside dishes like grilled corn or a cold pasta salad.
Start by gathering all your ingredients. Dice the pineapple and mango into bite-sized pieces and place them in a large mixing bowl. Add the shredded coconut, chopped celery, and halved grapes to the bowl, giving it all a gentle toss to distribute evenly.
Next, grab a small bowl and whisk together the Greek yogurt, mayonnaise, honey, and lime juice. Season your dressing with a pinch of salt and black pepper. Keep whisking until the mixture is smooth and well-combined.
Now, pour the dressing over your prepared fruit and nut mixture. Use a large spoon or spatula to gently toss everything together, ensuring that each piece is coated with the creamy dressing.
To serve, lay out the butter lettuce leaves on a platter or individual plates, and spoon the salad mixture onto each leaf. Finally, sprinkle the top with toasted pecans for that final touch of crunch and flavor.
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