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© Meredith Corporation. All rights reserved. Used with permission.
To prepare vinaigrette: Whisk oil, lime juice, 2 tablespoons mint, salt and pepper in a small bowl.
To prepare salad: Slice both ends off the grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over a medium bowl, cut the segments from their surrounding membranes. Add pineapple, hearts of palm, bananas and 3 tablespoons of the vinaigrette; gently toss to combine.
Arrange lettuce on a large serving plate or in a shallow serving bowl. Drizzle with the remaining vinaigrette. Arrange the fruit salad over the lettuce and sprinkle with coconut. Garnish with mint, if desired.