I’ve got a mind-blowingly delicious summer lunch coming right up, but first, an A to a lovely reader’s Q.
During the series of Smoothie Week posts that I wrote last month, I featured this Post Workout Perfection Smoothie with a great big kiwi flower of sorts on top.
Shortly after, I got an email from one of my readers (hi Lindsay!) wondering how to cut a kiwi like that. I figured a quick tutorial would be the best way to teach this super simple trick, which isn’t really a trick at all. It’s easy, takes about 1 minute, and trust me, if I can do it, you can do it too! Grab your paring knife and a kiwi, and let’s get to it.
Start by sticking the knife into the kiwi diagonally until it reaches somewhere near the middle, as shown below. Then make another diagonal cut to form a V-shape, again pushing the knife in until it’s near the center.
Continue doing this alllll the way round the kiwi until you’ve made a nice little zig-zaggy pattern around its belly… if kiwis had bellies.
Finally, drop the knife and pull the kiwi halves apart with your hands. Voila!
From there you can smush it into a smoothie bowl like I did, use it in another recipe, or opt for the good old cut and scoop method to get all that sweet, vitamin-C, E, potassium and fibre-loaded goodness straight into your mouth. NOM.
I’ve been on a bit of a kiwi kick this summer, so it was rather timely and coincidental that I was asked by Zespri if I’d like to create a recipe using their SunGold kiwis. If you like in North America, there’s a very good chance that the kiwis at your local supermarkets are Zespri ones. Up until recently I’d only ever tried the green kind that are available from May-November, but then…..
…last week a box of kiwis landed on my doorstep. Upon opening, I realized they weren’t the kind I’ve had before. It turns out that the SunGold variety (available May-October) have yellow-ish tropical-tasting flesh and a smooth, fuzz-free skin. As a kid I remember my dad eating green kiwis with the skin on, and mentally I just couldn’t bring myself to do the same. Buuuuuut after eating my fair share of SunGold kiwis over the weekend, I can confidently say that I’m 100% down with eating these delicious little guys un-peeled. I’d also like to know where they’ve been for the first 27 years of my life!? Making up for lost time starts now.
Because I like all sorts of colour, and because salads make up about 70% of what comes out of my kitchen in the summer, I used a combo of green and gold in the Strawberry Kiwi Chickpea Salad that I’ve got for you today.
Dressing-wise, I chose a simple white balsamic vinaigrette for this salad and didn’t end up needing much because the strawberries and kiwis were so delightfully juicy on their own. Just the thought of all these things… crunchy almonds, chickpeas (roasted ones would be good too!), smooth-like-buttah avocado… my mouth is watering all over again as I type this.
If you, like me, are the type that likes no-fuss meals and very little cooking during the summa summa-time, you’ll be all over this one. In fact, I’m filing it under the non-recipe recipe category because it’s THAT quick and easy to make. With such fresh and vibrant ingredients, there’s no need for anything fancy, right?
In case you wondered what I’m eating for lunch errrrday this week…. well, now you know.
Strawberry Kiwi Chickpea Salad
Prep Time: 15 mins
Cook Time: 0 mins
Ingredients (4-6 servings)
- 6 cups mixed baby greens
- 2 kiwi fruit, peeled and sliced (I used 1 SunGold and 1 green)
- 2 cups sliced strawberries
- 1 1/2 cups cooked chickpeas, rinsed well if previously canned
- 1/2 ripe avocado, pitted, peeled and diced
- 1/3 cup thinly sliced red onion
- 1 tbsp each freshly chopped basil, mint and parsley
- 1/4 cup slivered almonds
For the white balsamic vinaigrette (you will have some leftover):
- 1/4 cup white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/4 tsp Dijon mustard
- 1/8 tsp each sea salt and black pepper
Combine all ingredients for the dressing and whisk or vigorously shake in a sealed container to combine. Set aside.
In a very large bowl, combine all ingredients for the salad except for the avocado. Stir to combine.
Add the avocado pieces and drizzle some of the dressing over top. Toss gently to combine, then allow the salad to sit at room temperature for a few minutes to allow flavours to develop.
Plate and serve with remaining dressing on the side, if desired.
[Tweet “Fuss free summer lunch idea: Strawberry Kiwi Chickpea Salad”]
Let’s talk kiwis. Tell me:
- Green or gold?
- Skin on or off?