A vibrant spread of seafood, tropical fruits, and crunchy sides ideal for warm-weather entertaining.
# What you'll need:
→ Seafood
01 - 7 oz cooked shrimp, peeled and deveined
02 - 4 oz smoked salmon, sliced
→ Fresh Fruits
03 - 1 ripe mango, diced
04 - 1 small pineapple, diced
05 - 1 kiwi, peeled and sliced
06 - 1 passion fruit, halved
→ Vegetables & Greens
07 - ½ cucumber, thinly sliced
08 - 1 small avocado, sliced
09 - 1.75 oz mixed baby greens
→ Accompaniments
10 - 1.75 oz toasted coconut flakes
11 - 1 oz macadamia nuts, coarsely chopped
12 - 8 small crispy plantain chips
13 - 4 lime wedges
→ Sauces & Dressings
14 - 2 tbsp sweet chili sauce
15 - 2 tbsp coconut yogurt
16 - 1 tbsp soy sauce (or tamari for gluten-free option)
# How to make it:
01 - Arrange the mixed baby greens as a base on a large platter or wooden board.
02 - Neatly arrange the shrimp, smoked salmon, mango, pineapple, kiwi, and avocado on top of the greens, grouping each ingredient separately for visual appeal.
03 - Place passion fruit halves, plantain chips, and lime wedges around the platter.
04 - Sprinkle toasted coconut flakes and chopped macadamia nuts over the fruits and seafood.
05 - Provide small bowls of sweet chili sauce, coconut yogurt, and soy sauce on the side for dipping.
06 - Serve immediately, inviting guests to combine flavors as desired.
