Kiwi Mandarin Salad with Ginger Turmeric Dressing

Steps

1. 1

   Peel and slice the kiwis

   • Trim the top and bottom off 4 large kiwis.
   • Using a vegetable peeler or sharp knife, carefully peel away the brown skin, working from top to bottom and removing all of it.
   • Slice each kiwi into rounds about 1/4 inch (6 mm) thick and arrange them on a large serving plate or in a wide shallow bowl.

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   Ready when: All kiwis peeled and sliced with no brown skin remaining

   Tip: Work carefully to avoid peeling away too much tender flesh; a vegetable peeler is faster and easier than a knife

2. 2

   Prepare the mandarin segments

   • If using fresh mandarin oranges, peel them gently and separate into segments, removing any white pith and seeds.
   • If using canned mandarin oranges in light syrup, pour them into a fine-mesh strainer and drain well.
   • Add the mandarin segments to the plate with the kiwis, distributing them evenly.

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   Ready when: All mandarin segments separated or drained and arranged with the kiwis

   Tip: Choose fresh mandarins with thin, easy-to-peel skin; if any segments are very large, you can halve them for easier eating

3. 3

   Whisk the dressing

   • In a small bowl, combine 1 tablespoon (10g) finely grated fresh ginger, 1/2 teaspoon (1g) ground turmeric, 3 tablespoons (45 ml) fresh lime juice, 2 tablespoons (30g) honey, and 1 tablespoon (15 ml) sesame oil.
   • Whisk vigorously for about 45 seconds until the honey dissolves completely and the dressing becomes smooth and slightly emulsified.
   • Taste and add 1/4 teaspoon salt, stirring to blend.
   • Adjust seasoning if needed—the dressing should taste warm, slightly sweet, and brightly citrusy, with no grittiness from undissolved honey.

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   Ready when: Honey is fully dissolved; dressing is smooth and cohesive with no visible graininess

   Tip: Keep whisking vigorously—the honey needs to dissolve completely or the dressing will have a gritty texture on the palate

4. 4

   Toss with dressing

   • Pour the ginger-turmeric dressing over the kiwis and mandarin oranges.
   • Using a rubber spatula or two large spoons, gently toss the fruit until all pieces are lightly and evenly coated with dressing.
   • Work gently and deliberately to avoid breaking the kiwi slices.

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   Ready when: All fruit is evenly coated with dressing; no large pools of liquid at the bottom of the bowl

   Tip: Toss just enough to coat—overhandling will cause the kiwis to break apart and release too much of their own juice

5. 5

   Plate and serve

   • Divide the salad among 4 chilled serving bowls or plates, spooning any dressing that pools at the bottom evenly over each portion.
   • If using them, top each serving with a small handful of torn fresh mint leaves and a light sprinkle of toasted sesame seeds.
   • Serve immediately while the fruit is chilled and crisp.

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   Tip: Serve right away to keep the fruit cold and the dressing fresh; after 30 minutes, the fruit will start to release its own juices and slightly dilute the dressing (still delicious, but transformed into more of a fruit compote)

6. 6

   Toast sesame seeds (optional)

   • If using sesame seeds for garnish, warm a small dry skillet over medium heat for about 1 minute.
   • Add 1 tablespoon (10g) sesame seeds and shake the pan constantly for 2 to 3 minutes until they turn light golden and smell fragrant.
   • Pour onto a plate to cool before sprinkling over the salad.

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   Ready when: Seeds are light golden brown and fragrant

   Tip: Watch carefully—sesame seeds burn quickly; shaking the pan constantly prevents scorching