01/09/2026
Short & Sweet 🌸 Spring Citrus Salad With Nuy Valley Blend Extra Virgin Olive Oil
Ingredients:
🥗 Salad
•120g micro salad mix
•2 oranges, peeled and sliced
•2 naartjies, peeled into segments
•1 ruby grapefruit, segmented
•½ cucumber, shaved into ribbons
•½ fennel bulb, shaved paper thin
•50g Danish feta, crumbled
•40g toasted walnuts, roughly chopped
•Fresh mint leaves
🫒 Dressing
•60ml Willow Creek Nuy Valley Blend Extra Virgin Olive Oil
•15ml fresh lemon juice
•10ml honey
•Sea salt
•Freshly cracked black pepper
Method:
1.Whisk together the olive oil, lemon juice, honey, salt and pepper.
2.Arrange the micro salad onto a large serving platter.
3.Layer the citrus, cucumber ribbons and shaved fennel over the leaves.
4.Sprinkle over the feta, walnuts and mint.
5.Drizzle with the dressing just before serving.
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