Spring Salad

With spring in the air, it’s time to mix up our recipe game. This is a super fresh and zingy salad. Super simple, packed with flavour and it looks beautiful too. 

Ingredients

This recipe makes enough for 4 portions 

For the salad

– 1 piece of red chicory, cut in quarters and layers detached 

– 50g rocket

– 50g baby spinach 

– ½ bulb of fennel, finely shaved

– ½ yellow beetroot, finely shaved

– ½ pink beetroot, finely shaved

For the vinaigrette 

– 2 tbsp honey

– Juice of 2 fresh limes 

– 6 tbsp extra virgin olive oil

– 1 tsp salt

– Cracked black pepper to taste 

To serve 

– Blanco Niño Blue Corn tortilla chips

– 1 grapefruit, peeled and cut into small pieces

Method

For the salad

– Make an ice bath in a bowl or the sink

– Add all the ingredients for the salad

– Stir with hands to clean all vegetables. Let them rest for about 25min, for the ingredients to really crisp up

– Spin them dry

To serve:

– In a bowl, add the vegetable mix, pour some of the vinaigrette and toss. Taste and add more if you’d like

– To serve, add bits of grapefruit and broken, crushed tortilla chips