1 grapefruit
3 oranges
6 mandarins
250g strawberries, hulled and sliced
1 avocado, peeled and sliced, drizzled with lemon juice
1 Telegraph cucumber, sliced
handful of young and tender green peas in a pod, sliced
activated seed mix
edible flowers to garnish
For orange vinaigrette:
1 Tsp Dijon mustard
1 Tsp white wine vinegar
juice of half orange
4 Tbsp Extra Virgin Olive Oil
black pepper

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Cut citrus fruits into disks. Just peel the fruit with your knife as you would for suprèmes, but instead of cutting out wedges in between the membranes, slice the fruit crosswise. You end up with disks of citrus that still contain a bit of membrane, but those bits are cut short enough that they're not too bothersome in a salad.

For the orange dressing

Combine all ingredients for the dressing in a jar with a tight sitting lid, shake together until well blended.


Spread citrus on a serving dish. Top with sliced strawberries, cucumber and avocado. Drizzle the salad with orange dressing, then sprinkle with the activated seeds. Garnish with the sliced pea pods and edible flowers.


- Recipe by Leno Regush