Caribbean Salad

Ease of Preparation: Easy

Yields: 10 to 12 servings

Ingredients

1 medium sized Jimica, peeled and sliced into thin matchsticks

1 can of Clementine segments

1 red onion, thinly sliced

2 cups of mesclin mix (475ml)

1 bunch of mint, chopped

1 bunch of basil, chopped

1 ripe mango, peeled, julienne

1 papaya, peeled, cubed, julienne

1 avocado, peeled, cubed

1 small head of radicchio, washed, dried and torn

1 small head of romaine, washed, dried and torn

Half an English cucumber, chopped

3 green onions coarsely chopped

¼ cup of fresh basil, chopped (60ml)

1 cup of unsalted peanuts (250ml)

Dressing

½ cup of extra virgin olive oil (125ml)

3 tablespoons of sesame oil (45ml)

4 tablespoons of soya sauce (60ml)

6 tablespoons of fresh lime juice (90ml)

1 tablespoon of fresh lemon zest (15ml)

¼ cup of fish sauce (60ml)

3 tablespoons of liquid honey (45ml)

1 teaspoon of chili sauce (5ml)

Salt and pepper to taste

Method

Combine all of the salad ingredients in a bowl and toss to mix. Whisk the dressing ingredients together and pour over salad when ready to serve.  Toss gently.