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.
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
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