Plum salad with raspberry dressing and pecans.

I have a bit of a thing for blender dressings, they are creamy, fresh and come together in seconds! This salad is tart and fruity, not terribly sweet, you can sub the plums with nectarines or grilled peaches. Serves 4 as a starter or 2 as a main.
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Ingredients:
4 ripe plumsΒ ( I used 2 golden and 2 red)
1 tbsp unrefined golden caster sugar
2 big handfuls baby salad leafs

3/4 cup raspberries (fresh or frozen)
3 tbsp balsamic vinegar
2 tbsp agave syrup
scant 1/4 cup olive oil
2 tbsp water
a handful of pecans

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Method:
Place a handful of baby leaf salad greens on each plate. Slice the plums into segments and toss in a bowl with the sugar, stir well and allow to sit and allow the juices to come out of the plums a little and the allow sugar to dissolve in the liquid. Spoon the plums onto the greens. blend the raspberries, balsamic vinegar, agave, oil and water in a blender, until smooth and pour generously over the salads and top with pecans. Simple!

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16 thoughts on “Plum salad with raspberry dressing and pecans.

  1. mhhh. glorious. I’ve got an organic raspberry-infused balsamico. would it be too much I wonder?

    BTW: I’ve tried that zucchini pasta today (but without actual spaghetti – my no-wheat challenge is on). it was delicious. I’m going to explore this more πŸ™‚ *zucchini lasagna, maybe*

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