Raw Summer Salad
It’s the glorious days of late sunsets, unfussy outside dining and chilled crisp wines.
This salad is a bowl brimming with summer textures, flavours and colours. The fruit is not overly sweet and combines wonderfully with the crunchy earthiness of the beetroot and almonds and creamy salty feta. I kept the dressing quite acidic to balance with the sweetness of the fruit.
Serve the salad with a glass of fruity Flat Roof Manor Pinot Grigio as a perfect accompaniment to this light summer meal.
Raw Summer Salad
Ingredients
- 2 pears sliced in 12 – 16 slices brushed with lemon juice to prevent browning
- 2 apples sliced in 12 – 16 slices brushed with lemon juice to prevent browning
- 200 g baby spinach leaves washed
- 120 g julienne beetroot
- 1 small papaya deseeded and sliced
- ½ red onion -thinly sliced – plunged in ice water
- handful of raw almonds
- 1 disk feta crumbled
- Dressing:
- 1 tb honey
- 1 tb apple cider vinegar
- 1 tb olive oil
- Salt and black pepper to season
Instructions
- Arrange the ingredients in a salad bowl. Whisk the dressing ingredients and pour over the salad.
* This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series
Discover more from heinstirred
Subscribe to get the latest posts sent to your email.
Robin
Jan 13, 2014
Delish!!!!
hein
Jan 14, 2014
Thank you Robin!