• 2 blood oranges, peeled and sliced
  • 1 navel orange, peeled and sliced
  • 2 firm but ripe avocadoes, sliced
  • 2 Lebanese cucumbers, sliced
  • 2 bunches of water cress
  • 1 witlof, leaves separated
  • 2 cups of mixed bitter greens such as endive, rocket, radicchio

For the gremolata (makes 1 cup)

  • Zest of ½ lemon
  • 3 tablespoons lemon juice
  • 3 cloves garlic
  • ½ bunch flat leaf parsley, leaves picked 240ml olive oil
  • Salt and pepper


Arrange all of the salad items onto a platter.

To make the gremolata, in a blender or food processor combine the lemon zest with the juice, garlic, parsley and olive oil.

Drizzle the gremolata over the salad and serve.

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