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Kiwi salad
with pickled peppercorn dressing
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Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course
Soups and salad
Cuisine
Autumn, diabetic friendly, Fusion, gluten free, International, One pot, Spring, Summer, Vegan, Vegetarian
Servings
4
people
Ingredients
1x
2x
3x
for peppercorn dressing
1
tbsp
green peppercorns
( pickled)
1
tsp
pickle juice
( from the green peppercon pickle recipe)
1/2
medium
kiwi
chopped roughly
1
tsp
olive oil
(salad grade)
1/2
clove
garlic
grated
salt to taste
1
handful
fresh herbs
chopped, I have used a mix of parsley, chives and coriander
for the salad
250
grams
cherry tomatoes
cut in half
3and 1/2
medium
kiwi
peeled and diced
1
small head
lettuce
torn roughly, I have used iceberg lettuce
Instructions
for salad
Wash clean and cut the tomatoes, Wash peel and dice the kiwis and add them both to a mixing bowl
Rinse the lettuce leaves and pat dry or dry them in a salad spinner.
Tear them into bits and add to the mixing bowl as well
for dressing
In a small bowl crush half the kiwi and add in the grated garlic, olive oil, peppercorns, the pickle juice and muddle them up well.
Add the cleaned and chopped herbs and the salt if needed and mix well.
toss the salad veggies in the bowl and pour this dressing over it.
Mix gently and transfer to a salad plate to serve.
Enjoy the sweet-tart spicy mix of flavours.
Notes
You can choose other salad greens to complete this recipe. Try beet greens or rockets to alter the profile of the salad as well.
Tried this recipe?
Let us know
how it was!