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Kiwano salad

Prepare a fresh salad as a side dish and add slices of kiwano for an exotic accent. The sweet to mildly acidic flavour of kiwano lifts this green salad.

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  • 3 tbsp pine nuts
  • EAT ME Kiwano Product photo
    1 kiwano
  • 1 yellow sweet pepper
  • 250 g cherry tomatoes
  • 1 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp honey or agave syrup
  • ½ tsp mustard
  • 50 g mixed salad leaves
  • Salt and pepper

Preparation method

  1. Heat a frying pan and toast the pine nuts on a medium heat for about 3 minutes until golden brown. Cool them on a plate.
  2. Halve the kiwano lengthwise and cut into slices. Halve the sweet pepper, remove the seeds and slice the flesh into thin strips. Halve the cherry tomatoes.
  3. Combine the olive oil, vinegar, honey and mustard to make a dressing. Season with salt and pepper.
  4. Divide the salad leaves over 2 plates. Divide the kiwano, sweet pepper and cherry tomatoes over the salad. Drizzle with the dressing and scatter over the pine nuts.

Variation tip: Replace the pine nuts with coarsely chopped pistachios.


Nutrition value per person/bite

360 kcal
6 g
30 g
4 g
14 g
10 g
5 g

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