• 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



  • 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



  • 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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