Nutrition Facts

Serving Size: about 1/3 cup

Calories: 157 • Total Fat: 6g • Total Carbohydrate: 23g (Fiber: 4g • Sugars: 6g) • Protein: 3g • Vitamin A (51%) • Vitamin C (116%) • Iron(6%) • Magnesium (7%)

Nutritional Highlights

Excellent Source of Grains • Rich in Good Fats  • No Added Sugar • High Fiber • Gluten-Free • Vegan • Paleo • Good for Healthy Skin, Hair, Nails, Bones • Immunity Booster

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Disclosure: I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a contest sponsored by Zespri Kiwifruit and am eligible to win prizes. I was not compensated for my time.”

I almost forgot how much I love kiwi until I had it this summer at a friend’s barbecue. She made this unbelievable salad with strawberries, spinach, and kiwi and then topped it with feta and a homemade honey-lime vinaigrette. It was so good.  I have really talented friends.

So when Zespri Kiwifruit sent me free samples of their SunGold kiwis it was no surprise that a tropical salad came to mind. One with lots of veggies, healthy grains, and a hint of sweetness from the most beautiful kiwis I have ever seen.

 

 

 

 

 

 

 

 

 

 

 

 

 

Did you know kiwi is one of the healthiest and most convenient fruits out there? I had no idea just how nutritious these little tropical powerhouses were until I hopped over to the Zespri’s website and read their article on the 10 Reasons to Eat a Kiwifruit. Not only do they require no peeling (just cut them in half and scoop out with a spoon), they are also non-GMO, contain 3x more Vitamin C than an orange and each one is only 55 calories a pop! With those kinds of stats there’s a good chance I’ll be swapping my daily apple with a kiwi or two.

Or maybe I’ll just make a big batch of this Tropical Kiwi Quinoa Salad for lunch while I daydream about sitting under a cabana at the beach…….

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Tropical kiwi quinoa Salad with apple-lime VINAIGRETTE

Servings: 6

INGREDIENTS

• 1/2 cup dry quinoa + 1 cup water
• 1 cup mango, diced
• 1/2 avocado, diced
• 1 cup red cabbage, chopped
• 2 Zespri SunGold kiwis, diced, divided
• 1 small red pepper, diced
• 1/3 cup shredded carrots
• 1.4 cup red onion, diced
• 2 tbsp fresh parsley, chopped
• 1.5. tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 lime, juice and zest
• salt and pepper, to taste

METHOD

1. Add quinoa and water to a small pot and bring to a boil. Once boiling, reduce to a simmer and cover until quinoa is tender and water is absorbed (about 10 minutes). Fluff with a fork and allow to cool completely.
2. Once quinoa is cooled, add mango, avocado, cabbage, 1 diced kiwi, red pepper, carrots, onion, and parsley and stir until combined.
3. Make dressing by mixing together olive oil, apple cider vinegar, lime juice, lime zest, salt, and pepper. Pour over quinoa and stir.
4. Top with remaining diced kiwi and serve chilled.

 

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