Recipe by Miriam (Pascal) Cohen

Crunchy Gooseberry Salad

Parve Parve
Easy Easy
4-6 Servings
Allergens

Contains

- Tree nuts

Ingredients

Salad

  • 4–6 ounces (110–170 grams) arugula or Beleaves Spring Mix

  • 1 pint gooseberries (also called golden berries), halved

  • 1 avocado, sliced or diced

  • 1/2 pound (225 grams) snow peas, halved

  • 1 red onion, thinly sliced (see tip)

  • 1/2 cup pine nuts or pistachios, toasted

Dressing

Directions

Prepare the Dressing

1.

Place all ingredients in a small container or jar. Shake well to combine. Set aside until ready to use.

Prepare the Salad

1.

Place arugula in a salad bowl or platter. Top with gooseberries, avocado, snow peas, red onion, and nuts.

2.

Just before serving, drizzle dressing over the salad and toss to combine.

Tips:

To reduce the sharpness of raw red onion, soak the sliced onions in boiling water for one to two minutes, then drain and use in the salad.

Notes:

Plan Ahead: Dressing can be prepared up to a week ahead of time. Salad should be assembled fresh.

Variation:

If you can’t get gooseberries, you can use blueberries or diced mango instead.
Crunchy Gooseberry Salad

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