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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
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 2 serving
Course: entree
Cuisine: global vegetarian
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Peel, halve and deseed the cucumber. Chop into juliennes.
  3. Peel, core and slice the apple and pear.
  4. Halve the cherry tomatoes.
  5. Wash the salad greens 2-3 times in changes of water, pat dry or dry in a salad spinner.
  6. 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.
  7. Add the dressing and toss gently until well coated.
  8. 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 :)

Notes

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.