Plum Salad With Carpaccio and Pecans
A light and delicious Plum salad with Springbok carpaccio, shaved cucumber, pecans and a Peppadew Mediterranean salad dressing.
Ingredients
- 2 plums pitted and thinly slice (ripe plums!)
- Springbok carpaccio a few slices as necessary
- leafy green lettuce
- ½ cucumber thinly shaved or sliced
- ½ cup pecans roughly chopped
- salt and pepper
- 2 tablespoons balsamic vinegar
Peppadew Salad Dressing
- ¼ cup Peppadew
- 1 tablespoon Dijon mustard
- ¼ cup Feta cheese
- ½ Fresh lemon juice
- salt and pepper to taste
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 2 tablespoon water
Instructions
- Start by toasting the pecans (if toasting) in a non stick pan until they are a shade darker, set off a wonderful aroma and then set aside to cool. Once cooled down roughly chop and use to add onto the salad after assembling it.
- Wash the plums, remove the pit and slice into half moon shapes. Set aside.
- Assemble the lettuce and cucumber after prepping them (rinse, slice etc ) on a large enough platter or salad bowl.
- Add the sliced plums and pecans with the lettuce and cucumber.
- Pour a drizzle of the balsamic vinegar over the entire salad. Season with a touch of salt & pepper mix.
Peppadew Salad Dressing
- Add all the ingredients into a blender, whizz until smooth, taste to adjust to your preference.
- Serve over salad with pecans. Enjoy! Miranda, xx
DID YOU MAKE THIS? We love seeing what you made! Tag us on Instagram @anosmickitchen #anosmickitchen
