Upon coming across this article in a recent issue of Bon Appetit , I decided to bring home a kiwi from the store. Sure, I’d had them before, but really only overly tart versions in breakfast buffets and fruit salads at diners. But when I read you had to let them sit for a little to sweet up a bit, that’s exactly what I did.
This salad is just what I needed to get me through a chilly day in Portland: color, flavor, and healthful ingredients.
Do you ever eat kiwi? If so, how do you eat them?
1 cup of red cabbage, sliced thinly
1/4 of an avocado, diced
1 handful of parsley, chopped
1 kiwi, removed from skin and cut into small pieces
1 tablespoon of canola or other neutral oil
2 teaspoons of white wine vinegar
1 heaping teaspoon of honey
Place all elements of the salad in a small/medium bowl and set aside. Mix dressing ingredients with a fork in a glass, making sure not to add too much vinegar (it might overpower the natural tart of the kiwi). Toss the salad with the dressing, using tongs for even coverage. Season with salt and pepper if you wish. Serves 1.