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250 g. romaine lettuce (wash and dry)

2 cups baby tomatoes

2 cups 1 in. cubed ripe avocado (or lychees or seedless grapes)

2 cups alfalfa (or Brussels sprouts or bean sprouts)

Dressing
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2 tsp. crushed garlic

1 cup ripe cubed mango

1 cup mayonnaise (or olive oil)

1 tbsp. light corn syrup

1 tsp. toasted sesame seeds

1/4 tsp. each salt and pepper

Cooking Procedures :
1.

Prepare the Dressing: Put in a blender then chill: crushed garlic, ripe cubed mango, mayonnaise (or
olive oil), light corn syrup, toasted sesame seeds, salt and pepper.

2.

Arrange in a salad bowl: romaine lettuce, baby tomatoes, cubed ripe avocado (or lychees or seedless
grapes), alfalfa (or Brussels sprouts or bean sprouts). If using bean sprouts, blanch in boiling water 1
minute, drain.

3.

Chill until ready to serve, cover tightly with plastic cling. Pour dressing when ready to serve.

4.

Serves 6 to 8.

Tip: When buying sprouts, they should be white, crisp-looking without brown spots.