Using fruit adds an interesting twist.

Serves 4

Ingredients

• 200 g gem or any other lettuce of your choice
• 80 g rocket
• 2 green apples, core removed and cut into thin wedges
• 2 oranges, peeled and cut into segments  
• 1 avocado pear, peeled and diced
• 10 ml (2 tsp) grated lemon zest
• ¼ sheet seaweed (nori), lightly crushed or cut into thin strips (optional)
• 45 g (3 Tbsp) pumpkin seeds, toasted
• 20 g (2 Tbsp) sesame seeds, toasted

Dressing

• 50 g baby spinach
• 30 g fresh basil
• 2 cloves garlic, peeled
• 1 shallot, peeled
• 60 ml (¼ cup) grated parmesan cheese
• 50 g (½ packet) roasted cashew nuts
• about 125 ml (½ cup) olive oil
• 60 ml (¼ cup) fresh lemon juice
• salt and freshly ground black pepper to taste

Method

1. Wash lettuce, chop or break lightly, and arrange with rocket in a serving bowl.
2. Add apple wedges, orange segments, and avocado pear. Sprinkle lemon zest, seaweed, pumpkin seeds, and sesame seeds over.  
3. Dressing: Combine all the ingredients in a blender and mix until just smooth. Serve with the salad.  

Variations  

For an extra bite to the salad, add 50 g bottled piquant peppers, chopped.

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