I tested something new. I love to test which ingredients love each other. This salad has tons of vitamins and delicious taste. This salad is so nutritious.

All my recipes are for 2 servings.

• 1 cup (240 ml) cantaloupe melon (cut into bite-size chunks)
• 1 kiwi
• 1 orange
• 6 broccolini stems
• 1 cup of your choice of crispy lettuce
• 20 basil leaves
• 1/2 leek
• 10 sliced sun-dried tomatoes from jar
• 10 cherry or mini plum tomatoes
• 10 olives
• 1/3 cup (80 ml) blueberries
• 2 tbsp parmesan flakes
• 1 tbsp balsamic glaze (fig, cherry or raspberry)

How to prepare:

Divide the melon chunks between two lunch plates. Cut the kiwi into 1/2″ (1,25 cm) slices and peel the skin of the slices with a sharp knife. Peel the orange and cut into bite-size chunks. Add the kiwi and the orange to the plates.

Cut off the botton half of the broccolini and cook only the top parts for five minutes on medium heat in a pot with water. Add the broccolini tops on the plates. Wash the lettuce, cut into slices and add the slices on the salad. Toss the ingredients lightly. Sprinkle basil leaves on the salad.

Peel off the outer layer of the leek and cut the leek into thin slices. Sprinkle on the salad. Add the sliced sun-dried tomatoes to the salad. Wash and cut the tomatoes into halves and add to the salad. Cut the olives into thin slices and add to the salad.

Add the lovely blueberries to the salad. Sprinkle parmesan flakes and season with balsamic glaze. Enjoy a juicy and delicious lunch salad!

ps. If you cannot find blueberries, no worries, as this salad has lots of fruit and vitamins. If you want to, try sometimes with strawberries!