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:

1. Cook the bacon until crisp, drain, cool, and cut into bite-sized pieces.
2. Trim the asparagus and blanch 3 minutes in boiling water. Drain, rinse with cold water and pat dry. Cut into short lengths.
3. Peel the bananas, slice thinly lengthwise and put them on a plate. Squeeze lemon juice over banana pieces and toss gently.
4. 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.
5. 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.

Serves 4