Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Rainbow Fruit Salad With Honey Lime Dressing Recipe
This Vegan Rainbow Fruit Salad recipe is a healthy and easy-to-make dish bursting with fresh strawberries, mangoes, kiwis, bananas, and blueberries, topped with a refreshing honey lime dressing.
Ingredients
Instructions
- Quarter the strawberries, removing the stems and hulls, and place them into a large bowl.
- Cut the mangoes around the pits, dice the flesh, and scoop it out of the skins into the bowl with the strawberries.
- Remove the ends from the kiwis and use a spoon to scoop out the flesh. Dice the kiwi and add it to the bowl.
- Slice the bananas and add them to the bowl along with the blueberries.
- In a small bowl, mix together the honey and lime juice.
- Pour the dressing over the fruit and gently mix until well-coated.
- Enjoy!
Nutrition
| Fat | 1 grams |
| Calories | 336 calories |
| Sugar | 62 grams |
| Carbohydrates | 84 grams |
| Fiber | 11 grams |
| Protein | 4 grams |
This Vegan Rainbow Fruit Salad With Honey Lime Dressing is a simple and easy recipe that is perfect for a variety of occasions.
It is dairy-free, gluten-free, vegan, and vegetarian, making it suitable for those with dietary restrictions.
Packed with healthy ingredients, this salad is low-fat and high in fiber.
With a preparation time of under 30 minutes, it is a great option for a quick and healthy meal or snack.
This colorful fruit salad is ideal for spring and summer seasons, and it is perfect for 4th of July parties.
The recipe can be easily made in big batches and is kid-friendly.
All you need are basic kitchen equipment such as a chef's knife, cutting board, and mixing bowl.
Enjoy this refreshing and delicious fruit salad!
Be sure to check out these recipes as well:
- Vegan Buddha Bowl Meal Prep
- Vegan Cauliflower “Meat” Tacos
- Vegan Mushroom Lentil Burger & Fries
- Vegan Stir-Fry Tofu That Tastes Like Chicken
- Vegan Black Bean & Quinoa Snack Bowl
- Vegan Tempeh Taco Salad
I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!