Crunchy Kelp Summer Salad

mango-avocado-fresh-healthy-summer-salad.JPG

The easy summer salad will have everyone salivating!

Keep it fresh and vegan or add cooled roast chicken or prawns to make a complete meal.

INGREDIENTS:

Lettuce, rocket and baby spinach mix leaves, 1 firm avocado diced, 1 mango diced, crunchy noodles, small handful of sliced or whole almonds, dried cranberries, 1 tblspn white vinegar, 1 tblspn extra virgin olive oil, 1-2 tsp of Golden Kelp Granules, pinch of fresh cracked pepper.

METHOD:

  1. Combine lettuce, avocado, mango, almonds and cranberries in a large bowl.

  2. Whisk oil and vinegar together in a jug. Season with Golden Kelp Granules and cracked pepper.

  3. Pour over lettuce mixture.

  4. Optional add roast chicken pieces or prawns.

  5. Toss to combine, adding crunchy noodles last (right before serving to avoid them going soggy!)

  6. Serve immediately or refrigerate for up to 1 hour (add crunchy noodles later if you plan to refrigerate) and enjoy.

Tip: A fresh ripe avocado should feel as firm as the tip of your nose and show a fresh green under the branch tab (when removed from the top of the fruit.)


Photo and inspired by: @taste_team recipe.

Jo Lane