Monthly Archives: May 2016

Greens with Green Dressing

KiwiSaladBig

Spring is here – means lots of fresh veggies, fruits, and salad on my menu.   Making salad dressing is no rocket science, but what I love is making some thing so different which comes out of the blue.  I have seen strawberry vinaigrette, Tangerine dressing but has never seen a salad dressing made with Kiwi fruit.  So I thought of giving a try with this fruit and for my amazement it came out pretty good.  The sweet and sour taste of salad dressing compensates the bitter tangy taste of Arugula.  Now I am in a role of making salad dressings with different fruits or veggies or what ever comes to my mind.  I will definitely be posting more.

 

kiwi_vinegrette

Ingredients:

  • 2 cups baby arugula
  • ½ of a small fennel bulb
  • 6 grape tomatoes
  • 1 ripe avocado
  • 1 very ripe kiwi fruit
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon champagne vinegar
  • ½ teaspoon honey
  • Salt and ground black pepper
  • Toasted almonds for topping

 

Method:

  • To make the salad dressing, peel and roughly cut kiwi. Put cut kiwi, vinegar, honey, and salt and pepper in a food processer and puree until smooth.
  • Thinly slice fennel bulb and just roast for five minutes without any oil in an oven toaster
  • Quarter cherry tomatoes. Peel and cut avocados into thick slices.
  • Add all the salad ingredients into a large bowl and add prepared salad dressing and mix well
  • Divide into 2 salad bowls
  • Top with toasted almonds
  • Yields: 2 servings