Fruity Green Salad Recipes

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Serve immediately.

Steps:

• Stir together water and sugar in a skillet over medium heat. Add the slivered almonds, toss to coat, and cook and stir until the almonds are brown. Remove from heat.
• In a large bowl, gently toss together the almonds, lettuce, avocado, orange segments and onion, and set aside.
• In a small bowl, whisk together the oil, honey, salt, vinegar, mustard and poppy seeds. Pour over the salad mixture and toss to coat.

Steps:

• In a large salad bowl, mixed together mixed greens, mushrooms, zucchini and fruit.
• In a jar combine the dressing ingredients; cover and shake until combined.
• Pour over salad just before serving, toss to coat.

Steps:

• Arrange apple, cucumber, and melon on a platter. Fill in spaces with grapes and star fruits.
• In a small bowl, stir together honey and lime juice until smooth. Drizzle over fruit (especially apple, to prevent browning). Serve immediately, or wrap in plastic and refrigerate up to 4 hours. Top with mint and basil before serving.

Steps:

• Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
• Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
• Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
• Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
• Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.