This fun salad is an instant kid favorite. If watermelon isn’t in season, serve in butter lettuce cups.
Cook time: 15 minutes
2/3 cup pineapple, chopped
1 mango, chopped
2 kiwis, peeled and chopped
2/3 cup jicama, peeled and cut into matchsticks
1 cup seedless watermelon, chopped
2½ tablespoons prepared poppy seed dressing
2 cans of Pacific Crown Tuna in Spring Water, drained
8-12 limestone or butter lettuce leaves
1/4 cup sliced almonds, toasted
4 mint sprigs for garnis
Place pineapple, mango, kiwi, jicama and watermelon in a medium bowl. Add dressing and toss to coat. Add tuna and stir just to combine.
Spoon over lettuce leaves.
Sprinkle with almonds and garnish with mint.