Fall

Fruit Salad with Tahini-Coconut Dressing

January  9, 2016
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.

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Editor/writer/stylist. Last name rhymes with bagel.