Fall

Fruit Salad with Tahini-Coconut Dressing

January  9, 2016
1 Rating
Photo by Bobbi Lin
Author Notes

The dressing is inspired by one on My New Roots. —Ali Slagle

  • Serves 4
Ingredients
  • For the dressing:
  • 3/4 cup coconut milk
  • 3 tablespoons tahini
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon apple cider vinegar or fresh lemon juice
  • 1 pinch salt
  • For the fruit salad:
  • 2 cups chopped fresh fruit of your choosing (in winter, apples, pears, pomegranates, oranges, persimmons. You know what to do in the warmer months.)
  • For topping, any, all, or none of the following: toasted quinoa, coconut, pepitas, slivered almonds, chopped hazelnuts, sesame seeds; flax seeds; poppy seeds
In This Recipe
Directions
  1. To make the dressing, combine all ingredients in a jar and shake. Keep refrigerated for up to a week.
  2. For the salad, Arrange the fruit in four bowls or plates, spoon some of the dressing over, and sprinkle with toppings of your choosing.

See what other Food52ers are saying.

  • Vanessa
    Vanessa
  • Ryan Powell
    Ryan Powell
  • Amanda Sims
    Amanda Sims
  • Ali Slagle
    Ali Slagle
Editor/writer/stylist. Last name rhymes with bagel.

5 Reviews

Vanessa February 18, 2016
When you call for coconut milk, do you mean the kind in the can or the kind in the dairy section (alongside almond and soy milk)?
 
Author Comment
Ali S. February 18, 2016
Great question—the canned kind.
 
Ryan P. February 3, 2016
I have to wait a week to eat this?!
 
Saffron3 February 17, 2016
I think the dressing will last a week in the fridge, not that is has to be chilled a week before use. Looks delicious!
 
Amanda S. February 3, 2016
How did I miss this. That photo!