Plum Salad

Are you a routine meal planner or do you seek adventure with each bite? This Plum Salad is probably more on the adventurous side, but I bet once you fall in love with it you’ll find you want to add it into your menu rotations. What’s interesting is I am a bit of a mix with routine and adventure (maybe not interesting to you, but I find it interesting so that’s how we’ll define it). I will eat the exact same breakfast every single day, for weeks on end. But dinner, I’m not sure I’ve repeated a recipe more than once in the last two years. I’m always searching for new ways to add and mix all the plants for a new and interesting meal. A Plum Salad isn’t life altering, but adding fennel & radicchio adds a new flavor profile that is not your first assumption when making a salad. Toss it with a sweet, tangy vinaigrette with a slight punch of fresh ginger and your taste buds will be super happy. Add this salad to your repertoire. You may just find yourself a routine adventurer.

How much do you love plums? Make sure to check out these other plum recipes too…

Spiced Plum Cake

Sugar & Spice Plums

Print Recipe

Plum Salad

An unexpected & delicious way to enjoy plum season

Prep Time10 minutes mins

Course: Lunch, Salad, Side Dish

Keyword: fennel, plums, radicchio, vegan, vegetarian

Servings: 2

Ingredients

• 2-3 medium plums, quartered
• 1 head radicchio
• 1 bulb fennel (reserve fronds for garnish)
• 1/4 cup pistachios, finely chopped

Orange Ginger Vinaigrette

• 2 tbsp orange juice
• 2 tbsp olive oil
• 1 tbsp white vinegar sub apple cider vinegar
• 1 tsp agave
• 1/2 tsp fresh grated ginger
• salt to taste

Instructions

• Prepare the vinaigrette by whisking together all the ingredients & set aside.
• Chop or tear the radicchio leaves & add to a large bowl.
• Slice the fennel bulb into thin strips & add to the bowl. Save the fennel fronds to garnish the salad.
• Cut the plums in half, remove the pit. Slice the plums into quarters or thin slices. Add to the salad bowl.
• Finely chop the pistachios. Add half to the salad bowl.
• Pour half of the vinaigrette to the salad bowl & toss to combine & ensure the vinaigrette covers all the ingredients.
• Plate the salad. Sprinkle the remaining pistachios on top as well as the fennel fronds. Drizzle more vinaigrette on top or serve alongside.

Notes

Plums:  Use 2-3 plums depending on their size.  You can slice the plums in quarters or thick slices.  Any type of plum will work for this recipe so use what looks best in your store or farmer’s market.

Vinaigrette:  As with all my vinaigrette recipes, use this as a base & then alter with a little extra oil, vinegar, sweetener or salt to reach your desired flavor profiles.  

Storage:  Since these greens are a bit heartier than a standard lettuce, you can store any leftover salad for 1-2 days max.  Store in an air-tight container in the refrigerator.

Enjoy!