1. Put lettuce in ice cold water to keep it crisp. 2. Core apples and cut into one-inch sized cubes. 3. Cut asparagus into one-inch sized pieces. 4. Cut, slice, peel and de-seed the watermelon. 5. Cut celery into one-inch sized pieces. 6. Wash and de-seed cucumber and tomatoes. 7. Cut cucumber and tomatoes into one-inch sized cubes. 8. Separate the segments of the orange and de-seed them. 9. Then, cut the segments into half. 10. Cut capsicum into one-inch sized cubes. 11. Cut the green portion of the spring onions into one-inch long pieces. 12. Cut onions (the remaining part of the spring onions) into quarters. 13. Separate the layers. 14. Reserve some mint leaves for garnishing and chop the rest. 15. Crush sea salt, mustard seeds and garlic with lemon juice in a mortar with a pestle. 16. Mix malt vinegar, sugar and curry powder. 17. Mix all the fruits, vegetables and chopped mint leaves in a bowl. 18. Add the remaining ingredients (which in this salad are the dressing, really). 19. Toss well with a fork or spoon. 20. Transfer this salad on a bed of crisp iceberg lettuce. 21. Garnish with mint sprigs. 22. Serve immediately. 23. Enjoy, as often as you can, and do not worry about calories! ---------------------------------------------------------------------------
Nutrition
Ingredients
