Salad sceptics, step this way. Sweet strawberries, tangy green grapes, luscious melon, tart kiwi and creamy avocado cavort among Boston lettuce leaves; all dressed up in a zesty raspberry vinaigrette. The candied almonds are the final inducement for the produce avoiders in your midst.
Perfect as a starter or side dish for spring and summer party menus, it’ll be the hit of any potluck.
For the Raspberry Dressing with Poppy & Sesame Seeds
60 ml or ¼ c olive oil
30 ml or 2 tbsp raspberry red wine vinegar
12 g or 1 tbsp sugar
½ tsp fine sea salt
2 tsp each of poppy and sesame seeds
For the Candied Almonds
8 oz slivered almonds
50 g or ¼ c brown sugar
For the Salad
166 g or 1 c strawberries, sliced
160 g or 1 c cantaloupe, cubed
92 g or 1 c seedless green grapes
180 g or 1 c kiwi, cubed
150 g or 1 c avocado, cubed
163 g or Boston Lettuce, torn into bite-sized pieces (1 head
50 g or ½ c Candied Almonds
Make the Candied Almonds
Line a rimmed baking sheet with parchment paper.
In a medium skillet over medium heat, sauté the almonds and brown sugar until the sugar melts and sticks to almonds in clumps (5 minutes). Spread on the prepared rimmed baking sheet and break into pieces when cool.
Make the Dressing and Assemble the Salad
In a small bowl, whisk together the ingredients for Raspberry Dressing with Poppy & Sesame Seeds.
In a large glass bowl, combine the Boston lettuce leaves with the fruit. Just before serving, toss with the dressing. Sprinkle with the candied almonds.