Ambrosia Salad
A chilled fruit and vegetable salad combining citrus, stone fruits, and fresh greens with a choice of protein and dressing. Assembled fresh or ahead, it stays crisp and crunchy when refrigerated.
Ingredients
Method
Wash and dry greens thoroughly using a salad spinner or paper towels.
Segment the orange, removing pith and white membrane. Pit and slice the peach. Deseed the pomegranate and collect arils. Dice the cucumber and thinly slice the red onion.
Chop the fresh herb garnish and set aside. Roughly chop or toast the nuts or seeds if desired.
Place greens in a large bowl. Arrange orange segments, peach slices, pomegranate arils, cucumber, and red onion on top.
Add protein (cottage cheese, crumbled feta, or other cheese) if using.
Whisk together olive oil, lime juice, and honey in a small bowl until emulsified.
Drizzle dressing over salad just before serving. Top with toasted nuts and fresh herbs.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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