This salad is anything but boring, with peppery arugula, smoky-sweet roasted kiwi, and the crunch of pistachios. Drizzled with a fresh kiwi vinaigrette, it’s bright, bold and totally picnic-friendly.
Ingredients:
- A handful of arugula
- 2 Chilean kiwis, sliced and roasted (see below)
- 2 tablespoons of peeled pistachios.
Kiwi Vinaigrette Dressing
This bright, tangy dressing is what you get when the salad becomes more appetizing. Kiwi puree brings tangy freshness, olive oil adds richness and a drizzle of vinaigrette brings it all together. Drizzle it over greens, grain bowls or grilled veggies – it’s a total upgrade!
Note: For the kiwi puree recipe, visit Kiwi puree (basic recipe).
- 2 tablespoons of kiwi puree.
- 1 tablespoon of olive oil.
- 1 tablespoon of light vinaigrette.
Instructions:
- Roast the kiwi slices (see recipe below).
- Mix the arugula and pistachios.
- Whisk together the dressing ingredients and drizzle over the salad.
Instructions for preparing the kiwi vinaigrette dressing:
- Whisk all ingredients in a small bowl or shake in a jar until blended.
- Taste and adjust to your taste: add more kiwi to give it an acid touch or more oil to make it softer.
- Use immediately or store in the refrigerator for up to 3 days.