Pineapple, Mango, and Meyer Lemon Salad

This recipe came from March 2012 issue of  Whole Living magazine in an article titled Naturally Brilliant.  The article promoted "eat-your-colors" diet which spotlighted a given color per dish.  Here, we enjoyed the bright yellows.

Pineapple, Mango, and Meyer Lemon Salad  Rating: 9

Serves 4

Ingredients
1 pineapple, skin removed, cored, and cut into 1/2 inch pieces
1 mango, peeled, pitted, cut into 1/2 pieces
1 Meyer lemon, halved lengthwise and thinly sliced, seeds removed, plus 1 Tbsp. lemon juice (rind stays on the lemon and is part of the salad)
1/2 cup toasted unsweetened coconut flakes

Method
Combine fruit and lemon juice in a bowl.  Top with coconut flakes.

177 cal per serving, 30g carbs, 2 g protien.

Beautiful and so good!  Not filling so maybe a good light breakfast or lunch.  Felt like a real treat to eat.