Strawberry Kiwi and Dragon Fruit Salad

Strawberry, Kiwi, and Dragon Fruit Salad

It’s a balmy -3 degrees here as of this writing, and we’ve potentially got -30 to look forward to in the coming week. At times like this, it’s a comfort to know we’ll be complaining about the heat before too long. For now, we’re enjoying this Strawberry, Kiwi, and Dragon Fruit Salad and highly romanticized memories of warmer days. It’s the kind of salad that doesn’t require dressing at all, but our Raspberry Pomegranate Dressing adds tang and a tart contrast to the fruit, and lemon pepper chicken breast is an excellent protein option (omit for vegan salad).

For those new to dragon fruit, you’ll want to look for unblemished bright pink skin, and a fruit that is firm but has a little give, a bit like an avocado. To cube, slice in half lengthwise, release the fruit from the skin, and cut. Alternately, slice in half and eat with a spoon, just don’t eat the skin. Dragon fruit has the texture of kiwi fruit with seeds distributed throughout the bright white or pink flesh. We think it tastes like a lightly flavored version of kiwi fruit that is only slightly sweet and very refreshing.

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Strawberry Kiwi and Dragon Fruit Salad

Strawberry, Kiwi, and Dragon Fruit Salad

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 2 salads 1x
  • Category: Salads
  • Method: Baking (optional chicken)


A stunning Strawberry, Kiwi, and Dragon Fruit Salad you can enjoy with lemon pepper chicken or without, for vegan option.



For the Chicken (omit for vegan option)

  • 1 chicken breast, divided lobe and tip
  • Juice of 1/2 lemon
  • 2 tsp extra-virgin olive oil
  • 1/8 tsp ground black pepper
  • Pinch of salt

For the Salad

  • 4 large strawberries, sliced
  • 1 kiwi, peeled and sliced into half moons
  • 1 1/2 cups spinach, shredded
  • 1 1/2 cups romaine lettuce, chopped or shredded
  • 1/4 cup chopped walnuts
  • 1/2 dragon fruit (cut lengthwise), peeled and cubed

For the Dressing


For the Chicken

  1. Combine lemon juice, oil, pepper and salt, and marinate chicken at least an hour (preferably overnight) in refrigerator. 
  2. Place oven rack in middle position and preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and place marinated chicken on a rack on top (cook directly on the foil if you don’t have a rack). Bake for 20-30 minutes, or until fully cooked (160 degrees internal temp). 
  3. Remove from oven, sprinkle with another pinch of pepper (if desired), and tent with foil. Let rest for 15-20 minutes.  Once cool, shred with two forks. 

For the Salad

  1. Prep the fruit, spinach, and lettuce. In a large bowl, toss the lettuce and spinach together with a generous pinch of ground black pepper and a scant pinch of salt. Divide between two plates or bowls. 
  2. Top each plate of greens with half of the fruit and walnuts. 

For the Dressing

  1. Combine all dressing ingredients in a small jar or bullet blender cup and shake or pulse until fully combined. 
  2. Serve on the side with salads (a little goes a long way). Refrigerate up to a week in a glass container or jar. 


Wrap leftover half of dragon fruit tightly in plastic and store in refrigerator. 

To make this salad for a take-along lunch, keep fruit, greens, chicken, and dressing separated until ready to serve. 

If omitting chicken, this salad comes together in about 20 minutes. 

Keywords: strawberry salad, kiwi salad, dragon fruit salad, raspberry pomegranate dressing, vegan option, low-fat, sugar-free salad dressing, gluten-free, grain-free


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