All the typical fruit that can be found at the market at any time of the year – easy to mix up and enjoy
…as a side dish for breakfast, or a brunch … or for dessert!
…or just a snack with a wedge of old cheddar cheese.
Fruit Basket Salad
Number of Servings: 4
Salad Ingredients:
1 apple, unpeeled, cored, diced or thinly sliced
1 ripe pear, unpeeled, cored, diced, or thinly sliced
1 banana, thinly sliced
Lemon juice
1-2 mandarin oranges, peeled, membranes removed
1 cup of green and/or red grapes (seedless), halved or left whole
1 kiwi, peeled, thinly sliced, or diced
Orange zest
Poppy Seed Vinaigrette:
1 tablespoon (15 mL) fresh lemon juice
1 tablespoon (15 mL) fruit vinegar (raspberry, pear, apple cider)
1 tablespoon (15 mL) maple syrup
1 tablespoon (15 mL) nut oil (hazelnut or walnut)
2 tablespoons (30 mL) vegetable or grapeseed oil
1 teaspoon (5 mL) poppy seeds
Sea Salt
Method:
- Prepare the apple, pear and banana; place in a salad bowl, and drizzle with a little fresh lemon juice to prevent browning.
- Prepare the remaining fruit and add to the bowl. Gently stir to comine.
- Prepare vinaigrette: In a small bowl, combine the lemon juice, vinegar, and syrup. Whisk in both oils (If you don’t have a nut oil, just use 3 tablespoons of the vegetable oil). Stir in poppy seeds; season to taste with a little salt.
- Pour vinaigrette over the fruit, and gently stir to combine.
- Garnish with some strips of orange zest.
Questions and comments are always welcome alex@chilipeppersandpears.com
