Plum Good Salad Recipe
Even though the weather has turned a bit colder and we are heading into fall, I’m not quite ready to give up on summer and its bounty of fresh produce and flavors. This delightful plum salad recipe features one of my favorite stone fruits, the pluot. A pluot pronounced (“plewott”) is a specialty hybrid fruit that is approximately 60% plum and 40% apricot. It has the texture of a plum, but a sweetness that includes wonderful notes of apricot. The best of both fruits, in my opinion. In this salad, you could really use any of your favorite stone fruits (peaches, cherries, plums, apricots, plumcots) just make sure they are fresh, in season, and preferably organic. Another fun aspect of this plum salad recipe is that the vegetables in the salad are cut using a mandolin; with is one of my favorite kitchen gadgets. It has a very sharp blade (so be careful using it) but that sharp blade makes for lovely thin slices that help one carrot or 1/2 a fennel bulb go a very long way. Besides making slices that are beautiful, the mandolin helps your fresh veggies go a lot farther because you get so many more slices than slicing by hand. If you do not have a mandolin, just slice the veggies as thinly as possible. The salad will still be wonderful. The dressing on this plum salad recipe is super tasty and rather healthy using flax oil and unfiltered organic apple cider vinegar as the base. Enjoy this salad as a side dish or as a complete meal by adding your favorite grilled protein. I hope you enjoy this beautiful and flavorful salad.
- Yield: 8 1x
- Category: Appetizer, Dinner, Lunch, Main Dish, Salad, Side Dish
- Cuisine: American
Ingredients
- 1 organic pluot (thinly sliced)
- 1 organic carrot (trimmed, peeled and thinly sliced on a mandolin)
- 4 cups arugula
- 1/2 fennel bulb (thinly sliced on a mandolin)
- 1/2 organic cucumber (thinly sliced on a mandolin)
Dressing
- 2 tbsp flaxseed oil
- 1/4 cup Extra Virgin Olive Oil
- 3 tbsp apple cider vinegar
- 1/2 tsp ginger (fresh or ground, minced finely if fresh)
- 1/4 tsp ground corriander
- salt and pepper (to taste)
Instructions
- In a large salad bowl, add the arugula. Arrange the thinly sliced carrot, fennel and cucumber on top of the arugula. Arrange the sliced stone fruit on top of the veggies.
- In a separate bowl, whisk together all of the ingredients for the salad dressing. Continue to whisk until the dressing is properly emulsified. When all of the ingredients are uniformly mixed together, the dressing is ready. Drizzle the dressing over the salad and serve immediately. Enjoy!
Plum Good Salad Recipe – Even though the weather has turned a bit colder and we are heading into fall, I'm not quite ready to give up on summer and its bounty of fresh produce and flavors. This delightful plum salad recipe features one of my favorite stone fruits, the pluot. A pluot pronounced ("plewott") is a specialty hybrid fruit that is approximately 60% plum and 40% apricot. It has the texture of a plum, but a sweetness that includes wonderful notes of apricot. The best of both fruits, in my opinion. In this salad, you could really use any of your favorite stone fruits (peaches, cherries, plums, apricots, plumcots) just make sure they are fresh, in season, and preferably organic. Another fun aspect of this plum salad recipe is that the vegetables in the salad are cut using a mandolin; with is one of my favorite kitchen gadgets. It has a very sharp blade (so be careful using it) but that sharp blade makes for lovely thin slices that help one carrot or 1/2 a fennel bulb go a very long way. Besides making slices that are beautiful, the mandolin helps your fresh veggies go a lot farther because you get so many more slices than slicing by hand. If you do not have a mandolin, just slice the veggies as thinly as possible. The salad will still be wonderful. The dressing on this plum salad recipe is super tasty and rather healthy using flax oil and unfiltered organic apple cider vinegar as the base. Enjoy this salad as a side dish or as a complete meal by adding your favorite grilled protein. I hope you enjoy this beautiful and flavorful salad.
– organic pluot (thinly sliced), organic carrot (trimmed, peeled and thinly sliced on a mandolin), arugula, fennel bulb (thinly sliced on a mandolin), organic cucumber (thinly sliced on a mandolin), Dressing: flaxseed oil, Extra Virgin Olive Oil, apple cider vinegar, ginger (fresh or ground, minced finely if fresh), ground corriander, salt and pepper (to taste), , In a large salad bowl, add the arugula. Arrange the thinly sliced carrot, fennel and cucumber on top of the arugula. Arrange the sliced stone fruit on top of the veggies.; In a separate bowl, whisk together all of the ingredients for the salad dressing. Continue to whisk until the dressing is properly emulsified. When all of the ingredients are uniformly mixed together, the dressing is ready. Drizzle the dressing over the salad and serve immediately. Enjoy! ; ; – – Appetizer – Dinner – Lunch – Main Dish – Salad – Side Dish – American – Dairy Free – Gluten Free – Vegan – Vegetarian