We have a plum tree in our yard that produces copious amounts of fruit every year. The squirrels would have their way with the fruit, many would fall onto the ground and bruise, we would consume some of it and share the rest with friends. But the fruit wasn’t very sweet. I know, I know – we should be pruning the tree for the fruit to be sweet. But until this pandemic induced quarantine, we never gave a thought to spending any time maintaining the trees and plants on our property.
This year, the tree took pity on us and gave us the usual bounty of fruit that was surprisingly sweet. Maybe it was all the TLC that hubby gave our backyard garden this year. We all have time now to pursue erstwhile hobbies – one of the blessings of this quarantine. Since I started this blog around the time that we harvested the plums, it felt befitting that I should create a salad using the plums as the primary ingredient. Give this recipe a try and let me know if you liked it (or not) in the comments below.
Plum and Tomato Salad with Lemon Ginger Dressing
Course: SaladsDifficulty: Easy4
servings20
minutes5
minutesIngredients
- Salad
4 cups arugula
8-10 plums, pitted and cut into wedges
2 cups rainbow cherry tomatoes, halved
4 radishes, thinly sliced
1/2 cup pistachios, shelled and roasted
2 tablespoons vinegar
- Dressing
1 teaspoon fresh ginger, grated
1 teaspoon Dijon mustard
1 tablespoon maple syrup
Juice of half a lemon
1/4 teaspoon sea salt or pink Himalayan salt
Fresh ground pepper
Directions
- Mix the sliced radishes and vinegar in a bowl, and massage the radishes for a minute with clean hands. Set aside for 20 minutes while you prepare the dressing and remaining ingredients.
- Whisk the ingredients for the dressing until well combined.
- Place the arugula in a bowl. Then add the plums, tomatoes and marinated radishes to the bowl and then top with pistachios.
- Stir the dressing and add it to the salad. Toss until well coated and serve.
