Crunchy summer salad

Ingredients

For the salad

1 container of Folia Cunchy Greens

10 to 12 strawberries, quartered

2 mini-cucumbers, thinly sliced

1 avocado, sliced

1/2 small red onion, thinly sliced

125 ml (1/2 cup) crumbled feta cheese

60 ml (1/4 cup) roasted pine nuts

Fresh basil leaves

For the dressing

60 ml (1/4 cup) of olive oil

30 ml (2 tablespoons) of raspberry vinegar

10 ml (2 teaspoons) of lemon zest

10 ml (2 teaspoons) of honey

5 ml (1 teaspoon) of Dijon mustard

Salt and pepper

1. In a salad bowl, whisk together dressing ingredients.

2. Add lettuce, strawberries, cucumbers, avocado and red onion. Stir gently.

3. Garnish with feta, pine nuts and basil.

Preheat oven to 205°C (400°F). On a parchment-lined baking sheet, toss sweet potatoes with oil

In a salad bowl, whisk together dressing ingredients. Add lettuce, strawberries, cucumbers, avocado and red

In a bowl, combine marinade ingredients. Cut the tofu block into eight slices. Pour the

In a saucepan, combine coconut milk with creamy peanut butter, soy sauce, sesame oil, maple

Combine dressing ingredients in a salad bowl. Add the red onion, pomegranate arils and salad,

Place the rice and water in a saucepan. Bring to the boil, then cover and