Serve this colorful salad on its own, or as a topping for ice cream or frozen yogurt. To make the mint chiffonade, stack three mint leaves, roll them tightly, and slice thinly crosswise.
Active time: 15 minutes
Total time: 45 minutes (including chilling)
1 pineapple, peeled, cored, and cut into small chunks (about 6 cups)
4 kiwis, peeled and cut into small chunks
½ cup pomegranate seeds
1 tablespoon sugar
3 tablespoons mint chiffonade
1. Toss the pineapple, kiwis, pomegranate seeds, and sugar in a large mixing bowl. Cover and refrigerate for 30 minutes.
2. Add the mint, toss again, and transfer to a serving bowl.
Per serving: calories 96, fat 0 g, protein 1 g, carbohydrates 24 g, dietary fiber 3 g, sugar 18 g
This recipe is: gluten-free, soy-free, nut-free, dairy-free, vegetarian, and vegan.