2-3 Handfuls of Mixed salad leaves

    1 inch of Cucumber, finely chopped

    1 x small Red Onion, finely chopped

    1 x handful of Pecan Nuts

    2 x Pears peeled, cored and chopped

    1 x Avocado – Peeled and chopped

    1 x Stalk of Celery, finely chopped



    1 Tbsp Apple Cider Vinegar

    2 Tsp of Raspberry Vinegar

    1 Tsp of Maple Syrup

    Salt and Black Pepper



    The recipe

    There aren’t many fruits and vegetables that I dislike but the pear is certainly one of them.  I like a nice crisp cold Apple, but there is something about pears that I really don’t like.  I find them either too hard, (which is when Mr G likes to eat them) or the too mushy.  So imagine my delight when this week’s Riverford Organics box that I had ordered contained a large number of softening pears.
    My problem is that I hate waste more than I hate Pears, so I had to find something to do with them.  I came up with two recipes. This one a savoury one, and the second one a sweet one.

    In a large bowl, mix all of the ingredients for the salad.

    Roast the pecan nuts at about 200° C for 10 minutes (being careful not to burn them).

    Allow the nuts to cool.

    Mix the ingredients for the dressing thoroughly.

    Mix the nuts into the salad and add the dressing.

    If you are going to serve the salad later at the dressing just before serving. Otherwise, the acid from the vinegar will willed the salad leaves pretty quickly

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