2 medium cucumbers
8 ounces strawberries
8 ounces grapes
1 small red bell pepper
8 to 10 basil leaves, cut into strips
2 tablespoons olive oil
2 and ½ tablespoons lime juice (fresh is best but you can use bottled instead)
½ teaspoon salt
2 to 3 teaspoons sunflower seeds
iceberg lettuce leaves (optional, for serving)
Chop the cucumber, strawberries, grapes, and red bell pepper into bite sized chunks and place in a large bowl.
In a small bowl, combine the olive oil, lime juice, and salt.
Pour the dressing over the fruit/veggie mixture and toss to combine.
Add the basil strips and sunflower seeds and toss a bit more.
Spoon the salad onto iceberg lettuce leaves for a fresh, pretty presentation.
TIPS and TRICKS
Encouraging kids to eat their vegetables is a challenge every parent from all over the world knows all too well. One of the ideas behind this preparation is to offer a fun approach to serving salad. It’s quite unorthodox but it could possibly work for you and your young ones.
Storing greens is one of the nightmares foodies face everyday. One of the tried and tested methods of storing them is to put them in plastic bags cushioned by paper towels. The paper towels absorb the moisture and tha plastic bag keeps the air out slowing the wilting process.
Notice how apples and avocados turn brown after a few minutes exposed to air? If you’re wondering how to avoid this from happening, make sure to coat the fruits with citrus juice to prevent them from oxidising.