Miriam Makeba (Mama Africa) Fruit and Vegetable Salad

This medley of fruit and vegetable salad is a show-stopper. The key is the freshness of the ingredients and the subtle combination of sweet and sour flavours and textures which go together to create a beautiful and satisfying salad.

Difficulty and servings

Easy, serves 6

Preparation and Cooking times

      Preparation time: 30 minutes, No cooking involved

 

You will need:

1 large bunch of fresh and crispy Lettuce, torn into bite-size pieces

1 large Tomato, cut into bite-size cubes

100g pitted (seedless) Olives

100g fresh red & green mixed seedless Grapes, washed

2 medium Peaches, cut into bite-size wedges

1 large Onion, cut into thin rings

2 cloves garlic, finely chopped

1 Stick Celery, cut into bite-size cubes (optional)

2 Apples (Granny Smiths are best) cored and cut into bite-size cubes and steeped in lemon juice

2 large sprigs Coriander, (Cilantro) torn into shreds (optional)

A sprinkle of salt to taste (if needed)

For the dressing, you will need:

2 tbs Vinegar

1 Clove Garlic, chopped

2 tbs Soya Sauce

1 stock cube, mixed with a little boiling water and cooled

1 tsp Fish Sauce or a sprinkle of Maggi sauce (optional)

2tbs Apple juice

3 tbs Olive oil (any choice of oil will also do)

 Method:

  1. Mix all the dressing ingredients  in a small bowl, cover and keep in the fridge
  2. Combine all the ingredients for the salad in a large glass bowl
  3. Keep in the fridge until needed
  4. Just before serving, add the dressing, adjust the seasoning and serve.

Monica’s Tip:

This is a lovely vegetarian salad.  Serve on its own, with fresh Ghanaian Tea Bread, Farmhouse granary bread or garlic bread slices and butter.  Add shavings of cheese (ie Parmesan cheese or a vegetarian cheese) for added flavour and texture.