CALIFORNIA SALAD IN RED, GREEN & GOLD

This pretty salad, with its mix of tangy fruit, nuts and sweet peppers is perfect to serve with Hortopita, or as a refreshing chaser after a rich main course.

High in vitamins A, C and folic acid, all good for heart and brain health, it sets you well on the way to your five-a-day.

Serves: 8-10
Keeps: 1 day in the fridge
Do not freeze
Per serving: 153 cals, 22 g carbs

vegan | gluten free

For the salad
1 smallish pineapple
1 sweet red pointed pepper
1 small yellow pepper
2 large oranges
50 g (2 oz) walnuts or pecans
2 tbsp sultanas
200-300 g ready-to-eat mixed salad leaves

For the walnut vinaigrette
3 tbsp olive oil
1 tbsp walnut oil
3 tbsp lemon juice
1⁄2 tsp fine sea salt
10 grinds black pepper
1⁄4 tsp paprika

Using a large sharp knife, cut the top and bottom off the pineapple, then remove the skin and any remaining “eyes”. Now halve then quarter it lengthwise, remove the hard core from each section, and cut the flesh into 5×2.5×1 cm(2×1×1⁄2”) pieces.

Trim the peppers and cut them into very thin slivers. Cut the peel and all the white pith off the oranges then use a small sharp knife to cut the flesh between the membrane into sections. Or, just slice the orange thinly and cut the slices into quarters if you find that easier.

Break the nuts into large pieces. Put them in an empty non-stick pan and toast by shaking them over gentle heat for 4 or 5 minutes, or until golden brown and slightly shiny. Make the walnut vinaigrette by putting all the ingredients in a screw-top jar and shaking well until an emulsion forms.

Up to an hour before serving, put the salad leaves, pineapple, peppers, oranges, sultanas and nuts into a serving bowl. Pour the dressing over the salad and toss lightly so everything is glistening and evenly coated. Chill until needed.

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