Deconstructed Salad

Go interactive: let your guests have fun tossing these healthy, colorful cubes of fruits and vegetables with airy spring mix.
Deconstructed_Salad_0

Ingredients:

6 Ready-Set-Serve (RSS) Avocado Halves, cubed
2 cups cantaloupe, cubed
2 cups watermelon, cubed
1 cup artisan Mozzarella cheese, cubed
1 Tbsp. flax seeds
1/4 cup olive oil
1/4 cup Balsamic syrup
Kosher salt and freshly cracked black pepper
Micro-greens, for garnishing
4 cups Ready-Set-Serve Spring Mix

Instructions:

Arrange cubes in an artistic pattern, alternating colors on four plates. Sprinkle with flax seeds, micro-greens, kosher salt, and pepper. Drizzle with olive oil and balsamic syrup.
Serve with equal portions of spring mix on top or to the side of cubes.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.