Oh boy, do we have a beautiful and yummy salad for you today! I’m really digging this salad the past month; it’s FULL of delicious vegetables and fruits. My family and I eat a TON of fresh fruit and vegetables, so this has been a crowd pleaser for sure around our house. Points for mom! YES!!!! When I initially saw this salad, I will admit I was a little skeptical. A salad with a random mix of fruits and vegetables, and all the same color? This has got to be just a beautiful salad, and that’s it I thought to myself. Nope. It was delicious. Did I mention my kids ate it? Enough said. All the fruits and vegetables that are in this salad are totally in season right now, so don’t lag on this one.
Photos by Yasmin Sarai
Yellow Salad with Citrus-Date Vinaigrette
SERVINGS: MAKES ¾ CUP VINAIGRETTE
2 Medjool dates pitted
¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon whole grain Dijon mustard
½ teaspoon ground cumin
Pink salt and freshly ground black pepper
Mixed yellow and orange raw fruits and vegetables (such as corn, Sun Gold tomatoes, golden beets, apricots, clementines, yellow green beans, and pineapple), halved, sliced, and cut into wedges
(such as corn, Sun Gold tomatoes, golden beets, apricots, clementines, yellow green beans, and pineapple), halved, sliced, and cut into wedges
Combine from dates to salt + pepper together in a blender and set aside. Add more salt and pepper if needed. This is where your mandoline comes into play for the beets. Slice and halved your fruit + vegetables. I like to keep some of the small vegetables whole like the baby yellow tomatoes. Makes it more pretty to have different sizes and textures by keeping some whole and some thinly slice and halved. Dress the salad right before serving. Dressing can be made up to two days prior.
Take it to a whole new level, bbq your fruit and vegetables before dressing it. Yummy!