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:

1. Prepare the apple, pear and banana; place in a salad bowl, and drizzle with a little fresh lemon juice to prevent browning.
2. Prepare the remaining fruit and add to the bowl. Gently stir to comine.
3. 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.
4. Pour vinaigrette over the fruit, and gently stir to combine.
5. Garnish with some strips of orange zest.

Questions and comments are always welcome      alex@chilipeppersandpears.com ^[1]