If you are looking for a side salad that is a bit more interesting than just lettuce and tomatoes, give this zesty carrot and kiwi salad a try.

Adding fruit to your salads adds not only adds flavour and colour, but really adds to the nutritional profile.

Nutritional Highlights:

✅ Rich in antioxidants: blueberries and kiwis are high in vitamin C and polyphenols.
✅ High in fibre: carrots, cucumber and almonds increase the fibre in this recipe.
✅ Healthy fats: almonds and olive oil provide unsaturated fats.
✅ Hydrating and low-calorie: a great low-calorie, nutrient dense side salad.

Recipe Tips

• Obviously, this works well with any veg and fruit. Use your imagination or whatever your favourites are. Good options are replacing the cucumber with shavings of courgette and using strawberries or raspberries instead of blueberries.
• The vinaigrette will keep fresh in a jar for up to a week, if you don’t use it all. 
• This will work well as a main course if you add in a protein source – eg griddled tofu or tempeh as well as some chickpeas or beans.
• Make sure you eat all the pieces of kiwi that are leftover from the cutting!

If you liked this zesty carrot and kiwi salad, why not try:

Spiced Lentil & Carrot Salad

Asian Slaw

Easy Lentil Salad

Zesty Carrot and Kiwi Salad

Helen Ridgeway Helen Ridgeway

Liven up your side salads by trying this Zesty Carrot and Kiwi Salad. Cutting fruit into different shapes can make a difference to how appealing it looks. Finish it with a simple zesty vinaigrette. Couldn’t be simpler.

5 from 1 vote

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad, Side Dish

Servings 4

Calories 185 kcal

Ingredients

 

• 5-6 radishes
• 2 kiwi fruit
• 2 carrots
• ½ cucumber
• Mixed salad leaves
• 100 g blueberries (about ½ cup)
• Handful of flaked almonds toasted

Dressing ingredients:

• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• Juice and zest of a lemon
• 2 tsp maple syrup
• Salt and pepper

Instructions

 

• Using a small, sharp knife cut the radishes in half in a zig zag pattern. Slice the kiwi fruit and use a star cutter to make star shapes.
• Using a vegetable peeler, slice long strips from the carrots and cucumber then roll into circles.
• Add the leaves to a large serving plate, add the fruit and vegetables and sprinkle over the flaked almonds
• Add the vinaigrette ingredients to a small jar and mix well. When you are ready to serve, drizzle over the salad.

Notes

• The vinaigrette will keep fresh in a jar for up to a week, if you don’t use it all. 
• This will work well as a main course if you add in a protein source – eg griddled tofu or tempeh as well as some chickpeas or beans.

Nutrition

Calories: 185kcalCarbohydrates: 19.2gProtein: 2.3gFat: 11.9gSaturated Fat: 1.5gFiber: 4g

Keyword blueberries, fruit salad

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