Abrosia Salad

I don’t know about you, but my family always had fruit salad on the table along with all of the other dishes for Holidays like Easter.  Sometimes they used canned fruit and sometimes they had jello in them.  I was never a big fan, because to me they were too un-naturally sweet, and I was not into most of the ingredients.  I have since however made some of my own fruit salads with fresh fruit and dairy free dressing and they were a big hit!  The one I am sharing with you today is my version of Ambrosia Salad.  No canned sweetened fruit in syrup here though!  Just delicious fresh mango, grapes, pineapple and oranges!  I add in pecans and coconut like the classic for crunch, and make a creamy coconut cashew dressing.  This is so good it is almost dessert, but it is perfect for an Easter brunch or dinner table.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8-10 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 5 minutes

Ingredients

• Dressing
• 1/3 cup raw cashew butter
• 1 cup full fat coconut milk
• 2 Tbsp maple syrup
• 1 tsp pure vanilla extract
• 1/8 tsp sea salt
• Salad:
• 1 lb red grapes
• 2 large mangoes, diced
• 2 large oranges, cut into sections, or peeled and sliced across
• 3 cups diced pineapple
• 3/4 cup large flake dried coconut
• 1/2 cup toasted pecans

Instructions

1. To make the dressing, whisk all ingredients together until smooth.
2. Add all of the fruit and most of the pecans and coconut to a bowl, then add the dressing and toss together until the fruit is coated.  Pour into a serving bowl, and top with the remaining coconut and pecans.  Serve!