Grill Game: Ambrosia Salad

Photo by Jackie Hughes of Superman Cooks

Photo by Jackie Hughes of Superman Cooks

We all secretly liked grandma’s Ambrosia Salad. Yes, it was too sweet and too mayo-y…but after a snowy burger, the coconut, pineapple and orange combo was a palate cleanser. Jackie Hughes and Keith Lampkin of Supermancooks bring it into the 21st century with a simple, lighter version that will take us back to our childhood picnics…and earn a place at our own summer tables. Check out more from @supermancooks with these recipes from TABLE’s summer issue: Four-Meat Burger, as well as Corn Relish, Hillbilly Potato Salad, Cilantro Aioli, Pineapple Salsa, and Fire-Roasted Jalapeño Ketchup.

Ambrosia Salad

Ingredients

1 ½ cups heavy cream

1 tsp. vanilla extract

½ cup powdered sugar

2 cups fresh pineapple, cut into ½-inch pieces

6 clementines, sectioned

½ cup fresh grapes, halved

½ cup pecans, chopped

½ cup maraschino cherries, halved

½ cup toasted coconut

 

Instructions

In a medium bowl, add heavy cream and vanilla and mix, using a hand mixer, for 1 minute.

Add powdered sugar and continue mixing until cream forms stiff peaks. Set aside.

In a separate bowl, combine pineapple, clementines, grapes, and pecans and mix.

Add ½ the whipped cream and combine with cherries and half of the toasted coconut.

Transfer to serving bowls and garnish with remaining coconut. Serves 4.

 

Photography and styling by Jackie Hughes // Recipe by Keith Lampkin

@supermancooks

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