Kiwi for Lunch

Here’s a simple salad from the menu of Eggecentric Cafe, my short-term home in Flaxmill Bay, New Zealand. Kiwis, also known as Chinese Gooseberries, had a name-change in the 1950s or ’60s, when they became a big export in NZ. Since the small, brown flightless bird icon already had the name, they figured a small, brown, flightless fruit could share it as well. I think that’s what happened, anyway.

Kiwi Salad
You will need (to make 2-3 salads):
1 sweet potato, peeled, sliced and thinly shredded with a peeler
1 kiwi fruit, cut bite-sized
1 small red onion, ringed and sliced
Mixed baby greens
balsamic vinegar or dressing to your taste

In a pan with oil to fry, crisp up the shredded sweet potato. They should be ribbon-thin. When throughly browned up and crunchy, prepare your washed, tossed greens, decorating with fresh onion rings and kiwi bites. Drizzle dressing. Top with ribbony, crunchy mess of sweet potato.