How to Make an Easy Salad With Passionfruit Dressing

Your green salad will take on a vibrant, tropical note with this tangy passionfruit dressing, the perfect combination to wow your guests at your next BBQ.

One of my favourite uncles transformed his huge backyard into a veggie garden after he retired, he grows all sorts of things from tomatoes, cucumbers, peppers, eggplants and even okra!

This year he included in his garden family a couple of passionfruit vines and had a bumper crop. After a visit, he gave us a huge bag of these tropical beauties which were just so fruity and sweet that this delicious quick dressing came to mind. You will love it as well.

A great green salad to serve with grilled, chicken, pork, or firm-fleshed meaty fish.  We served ours as part of a summer barbecue with pork chops and chicken breasts.

Try it with Mexican ribs, Jamaican jerk chicken, some lemony Mahi Mahi or vegan asparagus risotto.

HOW TO MAKE GREEN SALAD WITH PASSIONFRUIT DRESSING

1Cut your veg
Wash your romaine lettuce, discard the outer damaged leaves and trim the end. Either pat or spin dry in a salad spinner then shred with a sharp knife.
Wash your cucumbers, pat dry, trim off the ends and then peel leaving alternative green strips. Then cut into rounds.
Remove the core, end and seeds from your bullhorn pepper, rinse under cold water then slice thinly.
Wash, peel and remove the seed from your avocado, cut into chunks and squeeze some lemon or lime juice on top to prevent browning.

2Make your passionfruit dressing
Cut your lime leaves into a chiffonade.
Put all your dressing ingredients in a glass jar, season with salt and pepper then shake until emulsified.
Taste and adjust seasonings according to your taste, you may need to add a dash of sweetener such as honey or maple syrup if your passionfruit’s are too tart.

3Assemble your green salad
Place all your cut vegetables in a mixing bowl, pour over your dressing, season with sea salt and cracked black pepper.
Taste and adjust seasonings according to your taste.
Arrange in a salad bowl and serve immediately.

Can I make it ahead?

• This is really such a simple green salad that comes together in less than ten minutes.
• You can certainly make your dressing a few days ahead and keep it in a glass container in your fridge for 3-4 days.
• The dressing is enough for two salads, you can try it with julienned jicama, carrot, bell pepper and cucumber or add to your next slaw with a dollop of mayo or it is absolutely sensational with sautéed asparagus or charred broccolini.

To meal prep this green salad for your lunches

• This green salad can also be meal prepped for weekday lunches.
• Just make it up in containers with the dressing in a separate container and add to your veggies just before serving.
• For some added protein you could add some pulled pork, grilled chicken, seared lamb or quinoa for vegans.

Looking for more 10-minute salad ideas?

Green Salad with Passionfruit Dressing

Your green salad will take on a vibrant, tropical note with this tangy passionfruit dressing, the perfect combination to wow your guests at your next BBQ.

Print Recipe Pin Recipe Rate this Recipe

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

* Times are an estimate and will depend on your skill level

Course: Salad

Cuisine: Australian

Keyword: Easy

Servings: 4 as a side

Calories: 300kcal

Equipment

• Salad Spinner

Ingredients

For the salad

• 1 Cos / romaine lettuce heart {approximately 150 grams}
• 2 small cucumbers {approximately 300 grams}
• 1 red bullhorn capsicum / pepper {approximately 150 grams}
• 1 avocado {approximately 300 grams}
• 3 tbsps lemon or lime juice {to squeeze on the avocado}

For the dressing*

• 3-4 ripe passion fruit {to make up ¼ cup}
• ¼ cup avocado oil
• 3 tbsps lime juice
• 2 Kaffir lime leaves {optional but adds so much flavour}

Metric – Imperial

Instructions

• Wash, trim and peel all your veg and remove the seeds from your capsicum (pepper).
• Shred your lettuce, slice the cucumbers and pepper into rounds and cut the avocado in chunks with a squeeze of lemon juice to prevent browning. Put everything in a mixing bowl.
• Cut your lime leaves into chiffonade and add to a glass jar with the rest of your dressing ingredients, season and shake until emulsified.
• Pour your dressing over the vegetables in your bowl, season with sea salt and cracked black pepper.
• Taste and adjust seasonings according to your taste.
• Arrange in a salad bowl and serve immediately.

Video

Notes

* Variation – If you prefer a simpler passionfruit dressing, try this version –

• 3 ripe passion fruit, {to make up ¼ cup} 
• ¼ cup avocado oil
• 2 tablespoons apple cider vinegar

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Calories: 300kcal | Carbohydrates: 27g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Sodium: 28mg | Potassium: 827mg | Fiber: 12g | Sugar: 12g | Vitamin A: 4384IU | Vitamin C: 76mg | Calcium: 44mg | Iron: 2mg

Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!