Tropical Strawberry Dinner Salad Recipe

About this recipe

A refreshing and fruity dinner salad featuring strawberries, bananas, pineapple, and walnuts, layered with creamy sour cream for a delightful pescatarian-friendly dish.

Ingredients

• 850 Ml Tropicana Sensations Pineapple Fruit Juice
• 210G Princes Strawberries In Light Syrup
• 300G Pack'D Organic & Chopped Pineapple
• 1 Bunch Bunch Of Bananas 1kg
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• - Longley Farm Freshly Soured Cream
• - Special Ingredients Agar Agar 100g Premium Quality Powder Vegan Gelatine

Instructions

1. 1. In a medium saucepan, bring 1 cup of reserved pineapple juice combined with water to a boil.
2. 2. Dissolve 1 tablespoon of agar agar in the boiling liquid, stirring until completely dissolved. Remove from heat.
3. 3. Stir in 1 cup of chopped strawberries, 1 cup of diced pineapple, 3 sliced bananas, and 1 cup of chopped walnuts into the Jell-O mixture. Mix well to combine.
4. 4. Pour half of the mixture into a 9 x 13-inch dish and spread it evenly. Chill in the refrigerator until firm, about 1-2 hours, leaving the remaining mixture at room temperature.
5. 5. Once the first layer is set, spread 2 cups of sour cream evenly over the top of the congealed layer.
6. 6. Gently pour the remaining Jell-O mixture over the sour cream layer, spreading it evenly. Chill again until fully set, about 2-3 hours.
7. 7. Once the salad is fully set, slice into portions and serve as a refreshing dinner side or light main dish.