Kiwi Olive Salad Recipe- Fresh Avocado & Carrot Ribbon Delight

Last Updated on 2 months by Neha Deshmukh

Kiwi Olive Salad Recipe – Fresh Avocado & Carrot Ribbon Delight

Hey everyone! I’m so excited to share this vibrant, refreshing salad with you. I stumbled upon this combination a few months ago while trying to use up some ripe kiwis, and honestly, it’s become a staple in my kitchen, especially during warmer months. It’s a little unexpected, a little tangy, and totally delicious. Get ready for a salad that’s bursting with flavor and color!

Why You’ll Love This Recipe

This Kiwi Olive Salad isn’t your average side dish. It’s a delightful mix of sweet, savory, and tangy flavors, with a wonderful textural contrast from the creamy avocado, crunchy walnuts, and crisp vegetables. It’s quick to whip up – perfect for a light lunch, a potluck contribution, or a vibrant addition to any meal. Plus, it’s packed with healthy fats, vitamins, and antioxidants. What’s not to love?

Ingredients

Here’s what you’ll need to create this amazing salad:

• 1 cup Kiwi, peeled and crushed (about 2 medium kiwis)
• 1 cup Olive, crushed (Kalamata or your favorite variety)
• 4 tbsp Olive oil
• 2 tbsp Apple cider vinegar
• 1-2 tsp Ground pepper
• Himalayan salt to taste
• 1 cup Tomato, diced
• 1 cup Cucumber, diced
• 1 cup Onion, diced
• 2 Avocado, chopped
• 1 cup Kidney beans, cooked or canned
• 1 cup Carrot ribbons
• Fresh basil leaves, for garnish
• 2-3 Orange slices, for garnish
• 4-5 Carrot ribbons, for garnish
• 2 tbsp Pickled onions
• 1 Hard boiled egg, sliced (optional)
• Handful of walnuts
• Chili flakes, to taste
• Ground pepper, to taste

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Kiwi: Unique Fruit in Salad Dressings

Don’t be scared to use kiwi in a salad dressing! It adds a lovely sweetness and tang, and helps create a beautiful emulsion with the olive oil. Make sure your kiwis are ripe but firm.

Olives: Variety & Flavor Profiles

I love using Kalamata olives for their rich, briny flavor, but feel free to experiment. Green olives will give a milder taste, while Castelvetrano olives offer a buttery smoothness.

Olive Oil: Choosing the Right Type

A good quality extra virgin olive oil is key here. It adds a fruity depth to the dressing. Don’t use anything too harsh or overpowering.

Himalayan Salt: Benefits & Flavor

I prefer Himalayan salt for its subtle mineral flavor, but regular sea salt works just fine too. Always add salt to taste – you can always add more, but you can’t take it away!

Carrot Ribbons: Preparation & Texture

Carrot ribbons add a beautiful visual element and a lovely crunch. You can easily make them with a vegetable peeler. Just peel long, thin strips from a carrot.

Step-By-Step Instructions

Alright, let’s get cooking!

First, prepare the Kiwi Olive Dressing. In a bowl, combine the crushed kiwi, crushed olives, olive oil, apple cider vinegar, ground pepper, and Himalayan salt. Give it a good mix and set it aside – the flavors will meld beautifully as you prepare the rest of the salad.

Next, assemble the salad. In a large bowl, add the diced tomatoes, cucumbers, onions, chopped avocado, kidney beans, and carrot ribbons.

Now for the fun part – dress the salad! Pour about ¾ of the kiwi olive dressing over the salad ingredients and toss gently to coat everything evenly. You don’t want to drown it, just lightly coat.

Plate the salad on a serving dish. Arrange it nicely – presentation matters! Garnish with fresh basil leaves, orange slices, additional carrot ribbons, and pickled onions. If you’re adding a boiled egg, arrange the slices around the salad.

Finally, add the final touches. Drizzle the remaining dressing over the plated salad. Sprinkle with chili flakes, a little extra ground pepper, and a generous handful of walnuts for that satisfying crunch. Serve immediately and enjoy!

Expert Tips

• Don’t overmix the salad once dressed, or the avocado will get mushy.
• For a more intense flavor, let the dressing sit for at least 15 minutes before using.
• If you’re prepping ahead, keep the dressing and salad ingredients separate until just before serving.

Variations

This salad is super versatile! Here are a few ideas to customize it:

Spice Level: Adjusting the Chili Flakes

My family loves a little heat, so I usually add a generous pinch of chili flakes. But if you prefer a milder salad, just use a tiny sprinkle or leave them out altogether.

Vegan Adaptation

Simply omit the optional boiled egg, and you’ve got a delicious vegan salad!

Gluten-Free Adaptation

This recipe is naturally gluten-free, so no changes are needed.

Summer Salad Variation

During the summer, I love adding some chopped mango or peaches for an extra burst of sweetness.

Festival Adaptation: Navratri/Onam Friendly

For Navratri or Onam, you can skip the onion and garlic to make it a vrat-friendly option.

Serving Suggestions

This Kiwi Olive Salad is fantastic on its own as a light lunch. It also pairs beautifully with grilled chicken, fish, or paneer. It’s a great side dish for Indian meals too – especially alongside a spicy curry.

Storage Instructions

This salad is best enjoyed immediately. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the avocado may brown slightly, and the salad will lose some of its crispness.

FAQs

Let’s answer some common questions:

Can I make the Kiwi Olive Dressing ahead of time?
Yes, absolutely! You can make the dressing up to 2 days in advance and store it in an airtight container in the refrigerator.

What type of olives work best in this salad?
Kalamata olives are my go-to, but feel free to experiment with different varieties.

Can I use other beans instead of kidney beans?
Definitely! Chickpeas, black beans, or cannellini beans would all be delicious substitutes.

How can I prevent the avocado from browning?
A squeeze of lemon or lime juice can help slow down the browning process.

Is this salad suitable for a potluck?
Yes, it’s perfect for a potluck! Just keep the dressing separate and add it right before serving.

Can I add protein to make it a complete meal?
Absolutely! Grilled chicken, fish, tofu, or chickpeas would all be great additions.

I really hope you enjoy this Kiwi Olive Salad as much as I do! Let me know in the comments if you try it, and what you think. Happy cooking!