Ingredients
- Romaine 20 g
- Rocket 10 g
- Oak red leaf 20 g
- Oak green leaf 20 g
- Rocket 10 g
- Cherry tomatoes 4 pcs
- Avocado (half size and ripe) haft fruit
- Beetroot 6 slice
- Orange ½ fruit (only meat flesh)
- Almonds 1 tsp
- Pumpkin seed 1 tsp
- Eible flowers optional
Coconut dressing dressing
- Low fat coconut milk ½ cup
- Low fat plain yoghurt ¼ cup
- Fresh coriander chopped 1 tsp
- Fresh chooped mint leaves 1 tsp
- Fresh lime juice 2 tbsp
- Olive oil 2 tsp
- Fine salt ¼ tsp
- Fresh ground black pepper ¼ tsp (adjustable)
Method of preparation
- Wash and clean all the lettuce, rocket and cut them to more manageable sizes. Once you have cut them soak in ice water for a couple of minutes to make them fresh and crunchy.
- Cut the cherry tomato into halves and keep them aside
- Remove the skin and thinly slice the beetroot and soak it in ice water
- Slice the avocado and keep it aside with cherry tomato
- Use a sharp knife to skin the orange, remove the seeds and take the flesh for salad
Dressing
- Mix all the ingredients for the dressing and pour the mixture into the bowl or sauce container,
- Chop fresh mint and coriander and add to the dressing mixture
Plating
- Add all the fresh ingredients into a bowl and mix them gently.
- Add in the dressing and give it another gentle mix
- Serve the salad on a plate drizzling a little bit of more dressing and placing a few edible flowers on to the salad.
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