(easy – very beginner friendly)
I realized the other day that I had some poor, lonely kiwis sitting in the bottom of my fridge that I really, really needed to deal with.
They last forever, but once they hit forever plus one day, they are compost. By the way, I saw someone on Tiktok eating kiwis with the fuzzy peel left on, like an apple. I gave it a try. The fuzz is no worse than peach fuzz, doesn’t taste like anything and contributes to your daily fibre. If you get a chance, try it. 🙂
Anyway, kiwi in the fridge….strawberries in the fridge. Hot day. Salad. It only makes sense.
Salad can be enhanced or changed so easily.
Add spinach, arugula, spring greens, romaine, butter lettuce.
Add herbs – dill, parsley, cilantro, anise.
Add a protein and it’s a whole meal – chicken, steak, ground beef, turkey, cubed pork, shredded pork, canned tuna, ham.
Add legumes – chickpeas, black beans, kidney beans, lentils.
Change the dressing without changing anything else, and you’ve got a whole new meal. Greek, bang bang sauce, Italian, ranch, Caesar, burrito sauce, enchilada sauce.
You can use the same basic ingredients every single night, and just change the dressing, and add in one or two ingredients and you have a completely different flavour than the day before.
Aaah, the miracle of creating food.
Tangent detour over and back to the recipe. I found this on the Kitchen Magpie. I knew it was for me when I saw the recipe for the dressing. Lime juice is my thing.
- 1 TB lime juice (or more if you like a little more lime flavour and pucker)
- 2 TB honey (it’s so warm here, that when I opened the tub of honey and reached for a knife to scoop some out, I nearly poured a bunch on the floor – the honey is runny!)
- 1-1/2 TB olive oil or avocado oil or grapeseed oil – go neutral
- 1/3 to ½ tsp ground ginger (I was going to use fresh garlic, but it turns out, I’ve run out)
- if you aren’t using arugula in your salad, add some fresh ground pepper to your dressing
Mix all the ingredients in a container of some kind – I used a coffee cup. You could also put the ingredients in a small jar with a tightly closing lid and shake the bejeebers out of it. Taste it. Adjust if necessary – give the ginger, and pepper if you’ve used it, a little bit of time to refresh before you adjust, though. Tuck it away until serving time.
- 6 cups of greens or more or less, all chopped into bite sized pieces – arugula was recommended because of the peppery flavour, but I didn’t have any so I used romaine and it tasted wonderful
- 1 cup of strawberries, hulled and cut into bite sized pieces
- 2-3 or 4 kiwi (I had 4) peeled, if you want, and cut into bite sized pieces. If you aren’t going to peel them, wash and dry them.
Put all the salad ingredients into a bowl and mix up. You could also add some cucumber, tomatoes and peppers to this. Blueberries and peaches are also great in salad.
Salad is a very forgiving food.
Just before you’re ready to serve your masterpiece, give the dressing a final mix or shake and pour it on. Mix your salad up and get the plates and forks ready.