If you are a person who sneers at having salad for lunch.. Look away from this post and move on to the other posts. To all those who are reading further… This is by far the best salad I have ever made or had. I like to have a salad for lunch on the days when I am on my own and in my lunch box. saying that, it is never without some source of protein and crunch that I go for the salad. very often I add fruits to it too, like the – Kiwi salad with pickled peppercorn dressing
With the change of country on cards, I will soon have to say goodbye to Malaysia. With all the packed boxes have gone in the morning and I can spend my time in some photography some reading or some tasks which inspire me. I have to say the inspiration for this salad came from the cranberry salad I had with my friends at “Black door cafe.” The name sounded like that from a mystery book, but it was a delightful place that we enjoyed. Along with the usual banter and a million selfies we indulge in, it always makes it better with some good food. So the salad from the cafe was really light and wonderful with come cranberries added to it. This is where I begin the idea for this salad. I always thought fondly of cranberries as they were often sent to me by my cousin in huge bags and we could talk endlessly about them.
The passion fruit vinaigrette
When I was putting the salad veggies together, I noticed I had some passionfruit too in the fridge. I was quite familiar with passion fruit in my recipes, it is something I grew up with right from the vine we had. Mum made syrups, jams and when she did not have a lemon, she will add a bit of the tart passion fruit to add in the sourness. This unique flavour, therefore, has always inspired me. the ingredients for the dressing is really simple, passion fruit, a bit of herb, the familiar salt and pepper all come together to make the flavours just pop.
With more of the passion fruit try this –Passion fruit caipifruta
Count on the protein
Adding a bit of bean, legumes, quinoa, nuts and seeds makes the salad much more refreshing option for lunch. It is totally your choice what you would go for as protein in this recipe. I add a lot of nuts and seeds to my lunch salads as they keep me fuller yet lighter. Here is one where I love both the fruit and the nut crunch – Grapes and brahmi salad with lemon mint dressing. or try this with quinoa for the protein – Quinoa pegan salad bowl.
I love the white bean addition to the salad as the colours of the fresh reds from the tomatoes and bell peppers and make the salad so beautiful. This appeals to eating with your eyes first part taken care very well. The colours reds, greens and white always make their best on a dinner table or lunch box.
Let me not keep you any longer, scroll down for the cranberry salad recipe. Once you make it let us know how much you like it. This is currently my go-to recipe for Thanksgiving salad to bring to the gathering.
White bean & Cranberry salad with passion fruit vinaigrette
Gluten-free, nut-free, grain free salad.
- 1/2 head lettuce thinly sliced.
- 1 cup white bean cooked and drained.
- 1/2 cup cherry tomatoes cut in half
- 1 small green bell pepper diced in small pieces.
- 1 small red bell pepper diced in small pieces.
- 1/8 cup Onion sliced thin.
- 1/4 cup cranberries dried, unsweetened.
for the passion fruit dressing
- 1 tbsp olive oil salad grade
- 4-5 small passion fruit
- 1 tbsp Lemon juice
- 1 tsp mint leaves ( chopped)
- 1 tsp coriander leaves ( chopped)
- 2 tbsp olive oil
- crushed black pepper to perference
- salt to taste
In the salad bowl.
- Place the sliced onions in a bowl of cold water till use to reduce the sting. Drain and place in the mixing bowl.
- Wash clean and pat dry the lettuce, shred them and place in the mixing bowl.
- Cut the peppers into small dice and the cherry tomato into halves.
- Drain and add the cooked white beans to the mixing bowl
- Toss the salad well and set aside.
- Cut and scoop out the pulp of the passion fruit into a small mixing bowl.
- Add in the olive oil, salt, crushed pepper and the lemon juice and give it a good whisk.
- Add in the chopped herbs and give a further mix to combine them all.
- Pour the dressing all over the salad when you are ready to serve and mix well.
- Enjoy the salad .
You could vary the types of salad leaves based on your preference. You could do the same recipe with strawberries too replacing the cranberries.
Serving: 200gSodium: 34mgSugar: 14gFiber: 4gPotassium: 455mgCalories: 152kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 7gProtein: 2gCarbohydrates: 23g
Tried this recipe?Let us know how it was!