Plum Salad with Lemon Ginger Dressing

$4.79 recipe / $1.60 serving
by Beth - Budget Bytes
5 from 5 votes
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#FancyFriday Okay, so this Plum Salad with Lemon Ginger Dressing is a little fancy for me, but after overdosing on pasta and pizza over the past week or so, I needed a salad BAD. Although it sounds pretty fancy, the salad is actually incredibly simple (just check out that short ingredient list!). The best part? This salad holds up really well to refrigeration, so you can make a batch and eat a little every day!

Overhead view of a bowl full of Plum Salad, title text at the top

What’s in this Plum Salad?

This deeelish salad features plums, which aren’t the least expensive fruit at the fruit stand. But pairing the expensive plums with an inexpensive green like parsley and some grains to bulk it out helped balance the price of the salad. I also added a super simple lemon ginger dressing and a few slivered almonds for crunch.

I really enjoy using parsley as a salad green because it’s cheap and blends well with a lot of flavors, but if parsley isn’t your thing, you could easily make this Plum Salad with mixed baby greens, baby spinach, or some other delicate salad green.

Can I Substitute the Bulgur?

My favorite thing about this Plum Salad is that it’s a great way to use up leftover cooked grains. I used bulgur, but you could easily sub quinoa, couscous, rice, or another grain. So, if you’re in the habit of cooking a big pot of grains at the beginning of the week, this plum salad is yet another way to put them to use!

Side view of a bowl of Plum Salad with Lemon Ginger Dressing

Love “refrigerator salads” (salads that hold up for days in the refrigerator)? Check out my round up of 19 Refrigerator Salads for Eating Healthy on the Go!

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Plum Salad with Lemon Ginger Dressing

5 from 5 votes
This fresh plum salad with lemon ginger dressing is a great way to use up leftover cooked grains and the summer’s fresh produce.
Servings 3 (1 cup each)
Prep 20 minutes
Total 20 minutes


  • 1 tsp fresh grated ginger ($0.12)
  • 2 Tbsp fresh lemon juice ($0.45)
  • 3 Tbsp canola (or other light oil) ($0.24)
  • 1 Tbsp honey ($0.12)
  • 1/4 tsp salt ($0.02)
  • Freshly cracked pepper ($0.03)
  • 2 plums (about 1/2 lb. total) ($1.49)
  • 1 bunch fresh parsley ($0.89)
  • 1/4 cup sliced almonds ($0.66)
  • 2 cups cooked bulgur, quinoa, couscous, or rice (chilled) ($0.74)
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  • Grate about one tsp of fresh ginger into a jar or small bowl. Add the lemon juice, salad oil, honey, salt, and some freshly cracked pepper. Shake the jar (or whisk) until the ingredients are combined. Let the dressing sit while you prepare the rest of the salad.
  • Rinse the parsley well to remove any dirt or debris. Shake off as much water as possible. Pull the leaves from the stems and then give them a rough chop. Place the chopped parsley in a bowl.
  • Thinly slice the plums and remove the sections from the pit. Add the plum slices and sliced almonds to the bowl with the parsley. Give the dressing a quick stir, then add it to the salad (start with half and add more as needed). Toss the salad until everything is coated in the dressing, then serve.

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If you are preparing your bulgur (or other grain) specifically for this salad, be sure to put it in the refrigerator or even the freezer to cool down before adding it to the salad.


Serving: 1ServingCalories: 366.8kcalCarbohydrates: 45.17gProtein: 5.67gFat: 19.6gSodium: 542.6mgFiber: 3g
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How to Make Plum Salad with Lemon Ginger Dressing – Step by Step Photos

Ginger root grated on a small-holed cheese grater

Start the dressing first so the flavors have a little time to meld while you make the rest of the salad. Begin by grating about 1 tsp of fresh ginger into a bowl or jar. Make sure to do it over the bowl or jar to catch all the juices.

Finished Lemon Ginger Dressing in a jar next to a half lemon

Then add 2 Tbsp fresh lemon juice (about 1/2 lemon), 3 Tbsp of canola or another light salad oil, 1/4 tsp salt, 1 Tbsp honey, and some freshly cracked pepper. Place the lid on the jar and shake until the ingredients are incorporated (or whisk if using a bowl).

Chopped Parsley on a cutting board

Rinse your parsley very well. Shake off as much water as possible, then pull the leaves from the stems and give them a rough chop.

Sliced Plum on a cutting board

Slice two plums into narrow sections, then pull the sections from the pit.

Parsley Plums and Almonds in a glass mixing bowl

Place the chopped parsley, plums, and 1/4 cup of sliced almonds into a large bowl.

Bulgur mixed into the plum salad

Add 2 cups of cooked and cooled grains of your choice (I used whole wheat bulgur). Give the dressing a quick stir, then add some to the salad (start with half). Stir until everything is coated, then add more dressing if desired (I added about 3/4 of the dressing). Serve immediately or refrigerate until ready to eat.

Finished Plum Salad in a bowl with a jar of dressing on the side

I’ve had the salad in my refrigerator for one day so far and it still looks marvelous. I suspect I’ll get about 3 days out of it before it starts to look a bit sad. This Plum Salad makes about 3 cups, or three side dish sized servings of 1 cup. 

Overhead view of a bowl full of Plum Salad with Lemon Ginger Dressing
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  1. Loved this. I added some lemon zest to the dressing and toasted the almonds. I made the dressing and cooked the bulgur the night before so I could throw it together quickly over lunch. 

    1. Oh yeah, I just used 1 cup of dry bulgur, it made maybe 2.5 cups but the ratios were fine. I got 4 large servings.