Salads

Summer Fruit and Vegetable Salad

Add peeled, cooked prawns to this delightful salad for a light and refreshing summer meal.

Serves: 4-6.
Prep Time: 25 minutes.
Cooking Time: 2 minutes.

Ingredients

• 250g punnet Qukes® baby snacking cucumbers, cut into 1cm slices on the diagonal
• 1 bunch asparagus, woody ends discarded, cut into 3cm pieces
• 2 Hass avocados, cubed
• 100g each red and green grapes, halved
• 1 mango (use R2E2, Kensington Pride or Pearl), cut into thin wedges
• 140g bag lettuce mix
• 100ml extra virgin olive oil French vinaigrette

Cooking Instructions

• Cook the asparagus in boiling salted water for 2 minutes.
• Drain, then cool in cold water. Drain again.
• Arrange the salad leaves in a serving bowl and drizzle over half the dressing, toss gently.
• Top with the asparagus, avocado, Qukes® baby snacking cucumbers and grapes and arrange the mango on top.
• Drizzle over remaining dressing and serve.