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Veggie Salad With Passionfruit Dressing

When we were setting up our terrace kitchen garden 4 years ago, I was insistent on having a passion flower climber to grow around the railings. The way the graceful leaves hang over the deck and produce those stunningly showy red passion flowers, was what I had in mind. After some months, the sapli
Cook Time 20 mins
Total Time 20 mins
Course entree
Cuisine global vegetarian
Servings 2 serving


  • 1 cucumber medium size
  • 2 pears
  • 1 apple small
  • 1/2 cup cherry tomatoes
  • 1/4 cup cranberries dried
  • handful almonds toasted

for dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 lemon zest of
  • 1 tablespoon passion fruit pulp
  • 1 tablespoon honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper crushed


  • To prepare the dressing, place all the ingredients in a small jug and using a whisk or battery operated coffee frother, whisk until thick and creamy. Keep aside.
  • Peel, halve and deseed the cucumber. Chop into juliennes.
  • Peel, core and slice the apple and pear.
  • Halve the cherry tomatoes.
  • Wash the salad greens 2-3 times in changes of water, pat dry or dry in a salad spinner.
  • Take a large bowl. Tear the greens into bite sized pieces and add to the bowl, with the cucumber, apple, pear, cherry tomatoes and cranberries.
  • Add the dressing and toss gently until well coated.
  • Top with toasted almonds. Garnish with edible flowers, if you happen to have access to them and serve immediately. I have garnished with dill flowers here :)


A salad needs to have a riot of colours, and an array of textures to keep it from being just another boring salad and this salad brings to you all that and more. The passionfruit adds a burst of freshness and flavour to this salad, and since it is quite tart, less is more. No passionfruit? Then try this dressing with crushed ripe kiwi fruit instead.