Jammy Fruit Salad with Arugula

My son loves fruit but when it comes to condiments, he’s really not much of a fan. He never even liked sauces, never mind salad dressings. From the beginning that became a challenge. Because, let’s face it, salad dressing is kind of like ‘clothes for greens’. (I guess that’s why they call it ‘dressing’ in the first place). It gives it that little extra ‘oomph’ that takes it over the top and helps to accentuate the flavor of everything that touches it. I mean, even I don’t think it’s that much of a thrill to eat a bunch of lettuce completely dry. And salad is -hands down – my favorite thing to eat in the whole world. But undressed? It’s sort of uninspired. Really mild lettuces almost taste like air. With just a touch of green.

Anyway, when Melissa made this huge fruit and lettuce laden salad for him and he ate it – dressing and all – and raved, I knew we had a winner. The salad went on to be introduced to my partners four kids between the ages of 7 and 12 and they solidified the four star rating. A huge bowl of this stuff was completely emptied in one short sitting. And I barely got to eat any of it at all!

What was the secret? Well, the secret is jam. It’s not a lot of jam but it’s jam, nonetheless. It gives an added bite of fruitiness and really combines perfectly with balsamic vinegar and mustard to make something so good, even the worst critics will love it. Trust me: kids are tough! If you can win them over, you can pat yourself on the back. And it makes this… a great family meal.

RAW VEGAN RECIPE: Jammy Fruit Salad with Arugula

FOR THE SALAD:

1 grapefruit, peeled and sectioned

2 avocados, peeled. pitted and diced

2 mangoes, peeled, pitted and diced

1 pint cherry tomatoes, halved

1 cucumber (or 2), peeled and diced

A handful or two of fresh blueberries

1 pear, cored and diced

4 tablespoons fresh chives, chopped

5 cups arugula, slightly chopped

Combine all ingredients in a large bowl and gently mix together.

FOR THE DRESSING:

balsamic vinegar

raw dijon mustard (or cheat with store-bought)

raw pinapple pepper chia jam (or cheat with store-bought)

olive oil

Combine balsamic vinegar, mustard and olive oil till thoroughly mixed. Slowly add olive oil, whisking as you go, until all ingredients are combined.

Pour the dressing over salad right before serving and toss to combine flavors.

Serves 4.

Note: Alternative greens can be used in place of arugula for a milder flavor. Different, but just as good!