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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