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Deconstructed Salad

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


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


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.


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


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.