Amy’s Palm Springs Dessert Salad

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A guest chef in my kitchen has made me realize how much I’m missing blood orange olive oil. I had no idea. Were it on hand in the pantry, not to mention fresh coconut flakes, there’s no telling how much more incredible Amy’s Palm Springs Dessert Salad–already surpassingly scrumptious–might have tasted.¬†

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Amy Selwa, seen here with¬†quiche from L’Atelier in Palm Springs,
created a knockout fruit salad recipe from on-hand ingredients. Amy writes for Crush Magazine, Southwest Florida’s food & wine journal.

Amy’s Palm Springs Dessert Salad

Pineapple in 1/4-inch chunks

Apricot julienne

Cantaloupe diced or small cubes

Watermelon cubes

Mango slices

Fresh lime squeeze and zest

Cracked sea salt

Banana slices

Greek yogurt

Brown sugar sprinkled over each piece of cut fruit

1 T balsamic vinegar

Small, thin, diced, fresh red onion bits

Diced fresh dates

3 small handfuls of mixed nuts (almonds, pecans, walnuts)

Dash of cinnamon before final toss

Dressing

1 T cherry jam

1 T maple syrup

2 T lemonade (or OJ, cran, pineapple, apple)

Whisk together. Needs to be a little on the thicker side. Add more jam after whisking once. Drizzle strategically over the plate.

 

 

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