Kiwi, 3 Ways

Bite for bite, kiwis pack more vitamin C than oranges – and in these recipes, they add a topical zing.

  1. Kiwi, Chicken and Feta Salad – In a bowl, whisk together 1 tablespoon fig balsamic vinegar, 1 tablespoon extra-virgin olive oil and a pinch of salt. Add 4 cups mixed field greens ad 1 cup chopped grilled chicken breast (about 5 oz.). Peel and halve 2 kiwis and cut into 1-inch wedges; add to salad with 1/3 cup crumbled feta. Toss well to combine.
    1. 314 calories
    2. 15 grams fat
    3. 18 grams carbs
    4. 28 grams protein
  2. Kiwi-Watermelon Strawberry Pops – In a blender, puree 2 sliced strawberries, 2 cups watermelon chunks, 2 tablespoons honey and 1 teaspoon lime juice. Peel and cut 6 kiwis into 16 slices, each ¼ inch thick. Thread 2 slices each onto 8 ice-pop sticks. Place each stick in an ice-pop mold. Fill molds with watermelon-strawberry puree and freeze overnight.
    1. 60 calories
    2. 0 grams fat
    3. 15 grams carbs
    4. 1 gram protein
  3. Kiwi and Shrimp Slaw – In a bowl, toss 8 oz. shrimp with 1 teaspoon sesame oil and a pinch of salt; grill (or cook on a grill pan) 2 minutes per side. Set aside. In another bowl, whisk 2 teaspoons sesame oil with 1 tablespoon seasoned rice vinegar. Add 4 cups shredded cabbage slaw mix; ½ red bell pepper, cut into thin strips; 2 kiwis, peeled and cut into thin wedges; and ¼ cup peanuts. Add shrimp to bowl and toss to combine.
    1. 344 calories
    2. 18 grams fat
    3. 27 grams carbs
    4. 24 grams protein

Hardy-Kiwi-Comparison-3

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