Saturday, 2 June 2018

Heart Salad


  • 1 avocado, peeled, seeded and diced 
  • 1 tablespoon lime juice 
  • 1-1/2 cups diced fresh Tropical Pineapple 
  • 1 cup Spring Mix 
  • 2 teaspoons toasted pine nuts 
  • 2 tablespoons Sesame Ginger Vinaigrette (see recipe below) 
  • 1/4 cup Raspberries and/or Blueberries


  • TOSS avocado with lime juice
  • LAYER avocado using a 4-inch heart cookie cutter as a guide on the serving plate. Place a 3-inch heart shaped cookie cutter on top and create a second pineapple layer.
  • TOSS spring mix and pine nuts with Sesame Ginger Vinaigrette and arrange on the pineapple. Scatter berries around the plate and serve immediately.

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