Shehecheyanu Salad
| September 9, 2020
Shehecheyanu Salad
An amazing fresh salad that showcases the unique fruits of this time of year!
SERVES 4– 6
- 10 oz (280 g) arugula, summer crisp lettuce, or baby spinach
- 1 star fruit, sliced
- 1 dragon fruit, sliced
- 4 fresh figs, quartered
- 1⁄2 cup pomegranate seeds
- 1 cup fresh beet zoodles
- 1 sabra fruit, sliced
- 1⁄2 cup gooseberries, sliced
- 1⁄2 cup coconut chips, for topping
BALSAMIC VINAIGRETTE
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 tsp Dijon mustard
- 1⁄2 tsp kosher salt
- 1⁄4 tsp black pepper
- Layer the lettuce, fruit, and beets on a platter or combine in a large salad bowl.
- Whisk together the vinaigrette ingredients and drizzle over the salad. Top with coconut chips.
Note These shehecheyanu fruits are just suggestions. Feel free to get creative and switch them up.
(Originally featured in Family Table, Issue 709)
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