Sweet and sour salad

This salad came as quite a surprise to me. Normally I'm not a huge fan of mixing fruits through my lunch but as this kiwi was almost begging me to be eaten I felt like I had no choose but to give it a go. The combination turned it wonderfully. The sweet, slightly tangy flavour from the kiwi with the fresh texture of the kohlrabi and the harmonious vinaigrette drizzled on top. A new favourite! Start with some fresh, chopped spinach as a Base. Cut the cucumber, kohlrabi and kiwi bruniose. Prepare the vinaigrette by mixing the honey, yuzu, sesame oil and a pinch of sea salt. Toast to sesame seeds in a hot pan for a couple of seconds until they start to colour. Start assembling the salad; begin with the spinach, sprinkle over the veggies cubes, place the shrimps in the around the salad, drizzle over dressing and finally garnish with the cilantro and sesame seeds. A green salad with a pink touch. It would also serve as an excellent starter for a formal dinner. Don't be scared!

Ingredients:100 grams of spinach, 100 grams of pink, pre-cooked shrimps, 75 grams of cucumber, 75 grams of kohlrabi, 60 grams of kiwi, 15 grams of fresh cilantro, 1 tablespoon of sesame seeds, 1 Teaspoon of yuzu, 1 teaspoon of honey, 1 teaspoon of sesame oil, 1 teaspoon of sea salt