Every summer I create at least one special new salad for outdoor gatherings. Though, I admit it is just for me a lot of the time. Whether just for you or for many, this grilled golden kiwi, strawberry and arugula salad is kind of luxurious and full of flavor excitement. A definite repeater!
I attended a webinar tasting event about Zespri™ Sungold™ Kiwifruit—and received a sample of some of their tropically sweet kiwis That kicked off the inspiration for this delightful salad. (Note: This is not a sponsored post for Zespri™.)
Using golden kiwi
One thing to know about gold or yellow kiwi (especially the Sungold™ variety) is that its golden-brown skin isn’t as fuzzy as the classic green kiwi skin; so, you’ll enjoy it more when using it unpeeled. A serving of golden kiwi (two of them) has three times as much vitamin C as an orange. Wowza! Though, I love their juicy sweetness—which is the main reason why I wanted to use them as the star of this recipe.
To make grilled golden kiwi, strawberry and arugula salad
First, make the vinaigrette for the salad. Just add cider vinegar, kiwi, extra virgin olive oil, sea salt and, if you have it, some sumac to a blender and puree. Simple as that!
Now make the salad. It takes just one more step than an easy side salad. That step is grilling the fruit. So, you’ll preheat an outdoor grill, indoor grill, or grill-pan. (Tip: I suggest doing this indoors if you live in an area where there’s a high level of smoke in the air from forest fires. And consider going electric.)
Then brush kiwi slices and strawberry halves with olive oil and grill for about 5 minutes total. (Tip: You don’t need to peel the kiwi fruit skin; just scrub it.) Be care not to over-grill or the fruit will become overly mushy.
To serve grilled golden kiwi, strawberry and arugula salad
When you or your guests are ready for the salad course, toss together baby arugula, fresh mint, the vinaigrette, and half of the grilled fruit (either warm or at room temperature) in a salad bowl or on a rimmed platter. Then top with the remaining grilled fruit, roasted pistachios (or chopped walnuts or toasted pine nuts), sea salt, goat-style plant-based cheese, and black pepper. Easy. And gorgeous!
What else you can do with this grilled golden kiwi, strawberry and arugula salad
If you want to make the salad a heartier star of the table, you can transform it into an entrée salad. All you need to do is top each serving with a grilled protein pick of choice, like grilled extra-firm tofu wedges, Italian sausage-style plant-based link slices, or plant-based chick’n nuggets—or for the non-vegetarians, grilled fish, shellfish, or organic chicken.
Multiply this recipe by 2, 3 or 4—to serve 6, 9, or 12 people, respectively!
Disclosure: As an Amazon Associate, I earn from qualifying purchases.
Every summer I create at least one special new salad for outdoor gatherings. Though, I admit it is just for me a lot of the time. Whether just for you or for many, this grilled golden kiwi, strawberry and arugula salad is kind of luxurious and full of flavor excitement. A definite repeater!
Ingredients
UnitsScale
3 extra-large strawberries, halved
2gold or green kiwis with peel, scrubbed, root end trimmed, cut crosswise into 6 or 7 slices each
Prepare and preheat an outdoor grill, indoor grill, or grill-pan. Brush the kiwis and strawberries with the olive oil and grill over direct medium-high heat until rich grill marks form, about 4½ to 5 minutes total. (Note: The fruit will become mushy if over-grilled.)
In a salad bowl or rimmed platter, toss together the arugula, mint, vinaigrette, and half of the grilled fruit (warm from the grill or at room temperature).
Top with remaining grilled fruit, nuts, salt, “cheese,” and pepper, and serve.
This vinaigrette is perfect for grilled golden kiwi, strawberry, and arugula salad–or any other leafy salad you wish! for Just add cider vinegar, kiwi, extra virgin olive oil, sea salt and, if you have it, some sumac to a blender and puree. Simple as that!
