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Pineapple and Mango Salad

10 min
10 min prep
0 min cook

Serves 4

62gCarbs
6gFat
2gProtein

Ingredients

  • 2 tsp Pure honey
  • 1 Pineapple
  • 2 Large navel orange
  • 2 Large navel orange, zested
  • 1/2 cup Red onions, chopped
  • 4 tsp Olive oil
  • 1 tbsp White Wine Vinegar
  • 1/2 cup Fresh cilantro, leaves chopped
  • 2 Fresh mango

Shop ingredients

  • Item, Good Flow Honey Co. Pure Wildflower Honey. Quantity: 1 each. Price: $3.62.
    Good Flow Honey Co. Pure Wildflower Honey
    2 tsp needed

    $3.62

    Adjust quantity
  • Item, H-E-B Fresh Cut Pineapple. Quantity: 1 each. Price: $5.49.
    H-E-B Fresh Cut Pineapple
    1 item needed

    $5.49

    Adjust quantity
  • Item, Fresh Large Navel Orange. Quantity: 4 eachs. Price: $4.36.
    Fresh Large Navel Orange
    2 items needed

    $4.36

    $1.09 / each

    Adjust quantity
  • Item, Fresh Red Onion. Quantity: 1 each. Price: $0.81.
    Fresh Red Onion
    1/2 cup needed

    $0.81

    Adjust quantity
  • Item, H-E-B Extra Virgin Olive Oil. Quantity: 1 each. Price: $8.61.
    H-E-B Extra Virgin Olive Oil
    4 tsp needed

    $8.61

    Adjust quantity
  • Item, H-E-B White Wine Vinegar. Quantity: 1 each. Price: $2.59.
    H-E-B White Wine Vinegar
    1 tbsp needed

    $2.59

    Adjust quantity
  • Item, Fresh Cilantro. Quantity: 1 each. Price: $0.50.
    Fresh Cilantro
    1/2 cup needed

    $0.50

    Adjust quantity
  • Item, Fresh Small Mango. Quantity: 2 eachs. Price: $1.42.
    Fresh Small Mango
    2 items needed

    $1.42

    $0.71 / each

    Adjust quantity

Instructions

  1. Cut pineapple into bite-size pieces and cut mangos lengthwise into thirds, cutting as close to the seed as possible.
  2. Discard center sections with seeds. Score remaining pieces in a 1/4-inch grid-like pattern, from cut-sides just to the skin; turn pieces inside out and cut cubes from skin.
  3. Zest oranges; zest only outer portion of the peel, avoiding the bitter white pith. Set zest aside.
  4. Cut away remaining peel and white pith. Hold oranges over a large bowl to catch juice while cutting orange from between segments into same bowl.
  5. Toss pineapple, mango, red onion and cilantro with orange segments.
  6. To make dressing, combine vinegar, honey and olive oil in a small bowl. Drizzle over salad, toss and serve.

Nutrition

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories
    280
  • % Daily Value*
  • Total Fat
    • 6g
    • 9%
  • Saturated Fat
    • 0.5g
    • 3%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 5mg
  • Total Carbohydrate
    • 62g
    • 21%
  • Dietary Fiber
    • 7g
  • Sugars
    • 33g
  • Protein
    • 2g
  • Vitamin C
    • 280%
  • Calcium
    • 8%
  • Iron
    • 4%
  • Vitamin A
    • 50%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.