Sunday, June 27, 2010



Tired of serving the same old potato salad or coleslaw at every outdoor meal?  How about changing things up with a tropical-flavored fruit salad? Meg created this crunchy, beautiful salad for our book, The Everything Guide to Cooking for Children with Autism (Adams Media, 2009).  Bring this colorful dish along to your next potluck barbecue!

Please check out our post on our coconut policy  if you have concerns about serving coconut to folks with food allergies.

We shared this recipe with Slightly Indulgent Tuesdays , Wellness Weekend and Allergy Friendly Fridays; please check out the other great posts.

Serves 4

Ingredients:
2 oranges, peeled and sliced
1 cup pineapple, sliced
1/2 cup jicama, cut into matchsticks
1 cup blueberries
1/2 cup shredded coconut

Preparation:
1. Peel and slice oranges, pineapple, and jicama.
2. Combine slices with the blueberries.
3. Top with shredded coconut to taste.

Happy Cooking!
Megan and Kim  

Find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

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2 comments:

  1. This sounds like such a wonderful combination. Love the addition of jicama!

    ReplyDelete