Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.
Recipe information
Yield
4 Servings
Ingredients
Vinaigrette
¼
cup olive oil
1
tablespoon fresh lemon juice
¼
teaspoon smoked or flaky sea salt
Salad
¼
small honeydew melon, rind removed, very thinly sliced
1
pluot or plum, sliced into thin wedges
½
cup halved pitted fresh cherries
½
cup unseasoned rice vinegar
½
small fennel bulb, thinly sliced
1
cup torn frisée
1
cup trimmed watercress
2
medium ruby red grapefruits, peel and white pith removed, flesh sliced into ¼-inch-thick rounds
Smoked or flaky sea salt
Freshly ground black pepper
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Preparation
Vinaigrette
Step 1
Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
Salad
Step 2
Toss melon, pluot, cherries, and vinegar in medium bowl. Let sit, tossing occasionally, until fruit is lightly pickled, 10–15 minutes; drain.
Step 3
Toss fennel, frisée, and watercress with half of vinaigrette in a large bowl. Arrange grapefruits on a serving platter; sprinkle with smoked salt. Top with pickled fruit and scatter dressed fennel salad over.
Step 4
Serve salad drizzled with remaining lemon vinaigrette and sprinkled with smoked salt and pepper.
Nutrition Per Serving
Calories (kcal) 230 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 28 Dietary Fiber (g) 4 Total Sugars (g) 20 Protein (g) 2 Sodium (mg) 180