Kiwi, Cucumber and Mint Salad
Expect to get compliments for this crisp, sweet and savoury salad… and know that you can set aside a serving of this deliciousness to refrigerate for 24hrs and enjoy as your own special lunch tomorrow. This is easy to prepare, nutrient dense REAL FOOD in a bowl and beats any mushy, shop-bought, bagged salad into a cocked hat!
Ingredients
| 4 tbsp | 60 ml | olive oil |
| 1 tbsp | 15 ml | honey |
| 1 tbsp | 15 ml | tahini |
| 1 clove | garlic, crushed | |
| 1 | lemon, juiced | |
| a pinch, to taste | salt and pepper | |
| 2 lb | 905 g | baby or English cucumber, halved and diced |
| 4-6 | kiwi fruit, peeled or not, halved and sliced | |
| 200 g (1½ cups) | feta cheese cubes | |
| 1 | small red onion, finely sliced | |
| a big handful (28g packet) | mint, finely chopped | |
| ½ pomegranate | pomegranate seeds (optional) |
Instructions
- Add all of the ingredients from the olive oil to the lemon juice into a large bowl and whisk until combined to a creamy dressing.
- Add the diced cucumber, the halved and sliced kiwi fruits, cheese, red onion, mint and pomegranate seeds.
- Using your hands combine all of the ingredients into the dressing.
Additional ingredients to consider include drained canned chickpeas, cubed cooked beetroot, Puy lentils.
If you enjoy this deliciously fresh salad you might enjoy the gingery Asian inspired flavours of my more substantial Asian Style Brown Rice Salad. The two together on a summer buffet table would be perfect!