Treat yourself to this colored bowl of red pear, fennel, kiwano and a fresh dressing. This makes for a perfect fall salad because pears are finally beginning to ripen. Pick up a pear that is freshly plucked and in season and slice it up for this salad.
You may be wondering, “what’s a horned melon, and where can I get one?” Horned melons are also known as kiwanos, African horned cucumbers, jelly melon or hedged gourds. These fruit have little spikes on the yellow-orange outer skin, hence the name “horned melons”. The inner flesh has a consistency similar to jelly and a tart taste. To eat, simply cut the fruit in half and squeeze until the seeds pop out. Horned melons can be expensive or hard to find in stores; if you can’t locate a horned melon, use a pomegranate instead.
Serve this with a protein, like chicken or fish. Or add sliced chicken on top of the salad for a quick lunch!
Ingredients
6 cups mixed greens; 1 red pear, seeded and cut into thin slices 1 fennel bulb, thinly sliced; 1/3 cup fresh blueberries; 1 horned melon (kiwano) or pomegranate, seeded; 4 tbsp. extra virgin olive oil; 2 tbsp. apple cider vinegar; 1 tbsp. fresh lemon juice; 1/4 cup coconut flakes, roasted; Sea salt and freshly ground black pepper;
Preparation
In a bowl, combine the olive oil, apple cider vinegar, lemon juice, and season to taste. In a salad bowl, toss in the mixed greens, red pear, fennel, blueberries, and kiwano or pomegranate seeds. Pour the dressing on top and toss gently. Serve topped with roasted coconut flakes.
No comments:
Post a Comment