RECIPES
Summer Salad
Time: 15 minutes
INGREDIENTS
• 2 cups mixed baby leaves (rocket, spinach, lettuce)
• 1 ripe mango, sliced into ribbons
• 1 large avocado, sliced
• 1 cup cherry tomatoes, halved (mix red & yellow if you can)
• ½ cucumber, ribboned or sliced
• ¼ red onion, finely sliced
• ½ cup grilled corn kernels (or fresh, shaved off the cob)
• Handful fresh herbs: coriander, mint & basil
• Optional crunch: toasted seeds or nuts (sunflower, pumpkin, almonds)
METHOD
Prep & protect
Wash and dry your leaves well. Keep them fresh and crisp by storing them wrapped gently in Supa Mama cling wrap until you’re ready to assemble.
Build the base
Layer the leafy greens onto a large platter or bowl. Scatter over cucumber, tomatoes, corn and onion.
Add the colour
Arrange mango and avocado on top — don’t toss too much, let the colours shine.
Finish with flavour
Whisk Zest & juice of 1 orange or lemon, 2 tbsp olive oil, 1 tsp honey or maple syrup, 1 tsp Dijon mustard and Salt & cracked black pepper to taste until glossy. Drizzle just before serving.
Herbs & crunch
Tear herbs over the salad and finish with toasted seeds or nuts.