Zesty Carrot and Kiwi Salad

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

Total Time 10

Course Salad, Side Dish

Servings

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.

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Nutrition

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

Keyword blueberries, fruit salad

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