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TROPICAL
SALAD WITH ZESPRI® KIWIFRUIT HONEY DRESSING
 INGREDIENTS:
7 oz (200g) bacon (optional)
7 oz (200g) asparagus
2 firm bananas
1 tbsp lemon juice
1 head crisp lettuce (iceberg or buttercrunch), washed, dried
and torn into bite-sized pieces
1/2 a papaya, peeled, seeds removed and sliced into wedges
1 double smoked chicken breast (about 11 oz or 300g), skinned
and sliced
1 large ripe but firm avocado, halved and sliced
For Honey Dressing
1 tbsp salad oil
1 tbsp lemon juice
1 tsp honey
1/4 tsp salt
freshly ground black pepper, to taste
4 ZESPRI® GREEN Kiwifruit
METHOD:
- Cook the bacon until crisp, drain, cool, and cut into
bite-sized pieces.
- Trim the asparagus and blanch 3 minutes in boiling water.
Drain, rinse with cold water and pat dry. Cut into short
lengths.
- Peel the bananas, slice thinly lengthwise and put them
on a plate. Squeeze lemon juice over banana pieces and
toss gently.
- To
make the dressing, whisk the oil with the lemon juice,
honey, salt and a little black pepper
in a small bowl.
Cut kiwifruit into halves and spoon out all but one into
chunks to puree in a food processor. Peel the remaining
kiwifruit and slice into rounds for garnishing. Add the
pureed ZESPRI® Kiwifruit to the bowl of dressing
and blend together.
- To
assemble the salad, arrange the lettuce, asparagus, bananas,
papaya, chicken breast and avocado
on a platter.
Garnish with sliced ZESPRI® Kiwifruit, and the bacon,
and sprinkle the dressing over the dish. Serve immediately.
Prep time: 30 minutes
Cooking time: 3 minutes
Makes: 4 servings
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