Monday, April 22, 2013

Strawberry-Kiwi Salad with Basil

Nothing says spring is here quite like a fresh fruit salad. Bring this one along on the next warm afternoon for a picnic.

  • 1/4 cup plain non-dairy creamer
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon vegan sugar
  • 1/4 teaspoon salt
  • 3 peeled kiwifruit
  • 2 cups quartered strawberries
  • 2 tablespoons finely chopped fresh basil
1. In a large bowl, whisk together the creamer, vinegar, sugar, and salt.

2. Cut each kiwifruit into 6 wedges, and add to the dressing mixture, along with the strawberries; toss well.

3. Cover and chill for 1 hour, then stir in the basil just before serving.

Round out the meal with your favorite Gardein chicken, raw veggies (jicama sticks are a fun alternative to more-standard carrots or celery), and tortilla chips with salsa.

Nutrition Info:
4 servings (3/4 cup), Calories 90

Tasting Notes:
The mixture of tangy vinegar and soy creamer tasted much like sour cream, minus the heaviness - in sum, a delightful sauce. You'll have leftovers in the bowl after ladling out the fruit, and I wish I'd thought to save some to drizzle over cake or non-dairy ice cream. The fruit was fresh and the basil was just delightful, so this salad is a winner all around.


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