I’d been conjuring up the idea of this salad in my mind for quite a while now, and I kept saying to myself.. “oh but it’s such a Summer salad, and it’s barely even Spring here yet… I can’t post that.”
Well, you know what! I’m posting it anyways! Maybe this will urge Summer to get the heck over here already! Oh, hey, yeah you Spring, you can show up any time too please!
If you live in the Alberta prairies you will know exactly what I’m talking about right now. We still have random snow piles all over the place, and you can see your breath in the morning!
So, I made this salad, and as I ate it, daydreamed about summer, and BBQ’s, and sitting at the pool, and riding my bike, and flying a kite… (ok, I don’t really fly kites all that often, but you get the point!)
Now, I bet you’ve already said to yourself...”uhh.. what the heck is a plumcot?!”
I said the same thing when I saw it at the grocery store, so I did a little research and a plumcot is just what it sound like, a natural cross hybrid between a plum and an apricot! It tastes similar to a plum with a bit more sweetness! With a little more research I discovered that this delicious little fruit is packed with age-fighting antioxidants and immune-boosting cartenoids!
Along with the plumcot, I added orange slices, for that extra Vitamin C boost, and lentils!
Lentils are something that I actually haven’t used in ANY recipes on the blog yet! I can’t believe it’s taken me so long! These lovely little legumes are a fantastic source of fiber and protein, and give this salad that filling factor!
To take the salad up just another notch I crumbled some delicious soft goat’s cheese on top (vegan’s can easily omit this for a vegan salad) and sprinkled it with chopped raw pecans! Delicious!
This salad is light and refreshing, but still a nutritional powerhouse! Fiber, protein, antioxidants, vitamins, minerals, you name it, it’s in there!
I’m happy I ventured into the world of plumcots too, and lentils actually! This salad turned out great and I broadened my horizons just a tad more!
Have you tried a plumcot before? What’s your favorite uncommon fruit?
- 1 plumcot, pitted and sliced (alternatively, a plum would work fine!)
- 1 orange, peeled and pulled into segments
- 4 cups spring mix lettuce
- ½ cup cooked lentils
- 1 oz crumbled goats cheese (vegan option: omit)
- 10 pecan halves, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- ½ tablespoon raw honey (vegan option: pure maple syrup or stevia )
- salt and pepper
- Slice the plumcot into thin segments, and peel and separate the orange.
- Divide the lettuce among two plates, and top with the plumcot, orange, lentils, goats cheese, and pecans.
- In a small bowl whisk together the olive oil, vinegar, and honey, and add a dash of salt and pepper.
- Drizzle the dressing onto each salad.
Fave Five Friday: Lovely Lentil Dishes
Because it is Friday of course, it’s time for a Fave Five list! I decided to go with recipes featuring lentils because I clearly need to cook with them more! They are delicious and super healthy! Here are some fantastic recipes from the blogosphere that use this wonderful legume in a few different ways! Who knew lentils were so versatile?? Check them out!
4. Sweet Potatoes with Curry Spiced Lentils from Passports and Pancakes
Have a FABULOUS weekend!!
Nutritionist in the Kitch