Ingredients:
1 large, ripe dragon fruit
Juice of 1/2 lemon
1/2 teaspoon freshly grated ginger
1 small Granny Smith apple, cored and cut into 1/2-inch pieces
1/2 cup red seedless grapes, halved
1/2 cup fresh cilantro leaves, chopped
1/3 cup cashews, roughly chopped
4 leaves Bibb or iceberg lettuce
2 tablespoons mayonnaise
1 teaspoon honey
1/3 cup 2-percent Greek yogurt
1/2 teaspoon kosher salt
A dragon fruit (also called pitaya) may look like a fire-breathing artichoke, but it's a cactus-family member that's a powerhouse of vitamin C and B vitamins. The white or fuchsia flesh has a fair amount of fiber, and the curious little black seeds are full of healthy fats. Dragon fruit tastes like a cross between a pear and a kiwi and gives traditional Waldorf salad a tropical update. Look for it in specialty South American or Asian stores.
Instructions:
- Quarter the dragon fruit lengthwise. Work your finger under the skin, pull it back and peel it away in 1 piece. Cut each quarter into 1/4-inch-thick triangles.
- Whisk together the yogurt, mayonnaise, lemon juice, honey, ginger and salt in a large bowl. Add the apples, grapes, 3/4 of the dragon fruit pieces and 3/4 of both the cilantro and the cashews. Toss to combine, and refrigerate until chilled, about 1 hour.
- Put a lettuce leaf in each of 4 small bowls, and top each with a scoop of salad. Garnish with the remaining dragon fruit, cilantro and cashews.
Cook’s Note:
To determine the ripeness of dragon fruit, give it a gentle squeeze-it should have a slight give, like a ripe avocado.