Ingredients

4 Servings

Produce

  • Cantaloupe Melon 1/2

  • Kiwifruits 3

  • Cucumber 100 g

  • Mint 45 g

  • Blueberries 150 g

  • Lemon 1

Baking Products

  • Sourdough Bread 270 g

Spices

  • Salt 1 tsp

Pantry

  • Canola Oil 2 tsp

  • Extra Virgin Olive Oil 60 ml

Preparation

  1. Ingredient Prep

    Preheat oven to 175C. Prepare ingredients & combine fruit in a large bowl. Toss diced bread in rapeseed oil & salt. Toast in oven for 7 minutes.

    • 3 , sliced Kiwifruits
    • 1/2 , sliced Cantaloupe Melon
    • 100 g , sliced diagonally Cucumber
    • 150 g Blueberries
    • 270 g , crust removed, diced Sourdough Bread
    • 2 tsp Canola Oil
    • 1 pinch Salt

  2. Salad Assembly

    Season fruit salad. Mix well.

    • 45 g Mint
    • 1 tsp Salt
    • 60 ml Extra Virgin Olive Oil
    • 1 , zested & juiced Lemon

  3. Taste

    Plate on platter or bowl. Garnish with homemade croutons & mint!

Suggested Meals

Mango Salsa

Salmon Fillet

Gluten Free

Avocado Pancakes

Gluten Free Apple

Crisp Pancakes

Chicken

Breast

Paleo Pumpkin

Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 450 kcal  
Total Fat 18 g 22%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 15 g  
Cholesterol 0 mg 0%
Sodium 1020 mg 45%
Total Carbohydrate 65 g 24%
Fiber Total Dietary 6 g 23%
Sugars Total 26 g  
Protein 10 g 20%
Vitamin C 128 mg 140%
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By Innit Culinary Team