WINTER FRUIT SALAD WITH NUT BUTTER DRESSING

Storage: Refrigerate leftover dressed salad for up to 2 days; before serving again, taste, and season with more lime juice and/or salt, if needed.

NOTE: To keep the apples and pears from browning, rub them with the cut sides of the juiced lime halves.

1/4 cup almond butter (salted or unsalted both work; may substitute another nut or seed butter of your choice)

1/2 teaspoon finely grated lime zest 1 tablespoon fresh lime juice (from 1

lime), plus more to taste

1 teaspoon finely grated fresh ginger

1/2 teaspoon freshly ground black pepper Water, as needed

Flaky or fine sea salt

8 cups chopped or thinly sliced pieces of mixed winter fruit, such as apples, pears, figs, Fuyu persimmons, oranges and/or tangerines

In a small bowl or 2-cup liquid measuring cup, stir together the almond butter, lime zest and juice, ginger and pepper. Add water, 1 tablespoon at a time, until the dressing

is pourable, then dip a piece of fruit in and taste; add more salt and/or lime juice until the dressing is assertively bright and rich, yet tastes balanced with the fruit. You should get about 1/2 cup.

Arrange the fruit on a large platter or plates and sprinkle lightly with salt. Drizzle with half to three-quarters of the dressing, enough to lightly cover, and serve slightly chilled or at room temperature.

Nutrition Information:

Per serving (2 cups): Calories: 256; Total Fat: 5 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 78 mg; Carbohydrates: 56 g; Dietary Fiber: 11 g; Sugar: 40 g; Protein: 4 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

SCOTT SUCHMAN FOR THE WASHINGTON POST