Fruits Salad with Sweet Mustard Dressing

“It’s good if we could eat simple.”

Before sharing more on my curry chicken dish, I would like to go healthy first. I had salad for dinner tonight because my detox diet program starts today! :)

I read an article in the Sunday newspaper which talks about 1-week detoxification. It reminds me that it’s also about time for ME to go on some diet plans. Ya, I started my day with a glass of fresh lemon juice water in my empty stomach…Then, here comes my homemade salad with fruits… Oh well, I know I am not supposed to put these kinds of dressing I have added in my salad, but… Give me some allowances, alright?! I couldn’t go on full force just like this. Time to warm up, please (chuckling).

Anyway, for diet, for health or whatever…. Here’s my salad dish.

Ingredients
250grams of assorted organic leafy greens, chopped into bite size
2 golden Kiwi, peeled and sliced
1 red or green apple, peel, cored and diced
10 – 15 cherry tomato, halved
1 avocado, peeled, cored and sliced
1 mango, peeled, cored and cut
3 chicken sausages, boiled and cut

2 tablespoons of sunflower seeds

Dressing:
4 tablespoons of honey mustard
2 tablespoons of low-fat Thousand Island

Method
Divide all ingredients equally in 2 or 3 large serving bowls, by following the sequence listed, top down. Sprinkle sunflower seeds in top. Serve with salad dressing. Drizzle on top or serve separately.

A serving of my salad counts about 260kcal, based on total amount divided into 3 portions.

Tips: Leafy greens for salad include baby spinach, romaine lettuce, iceberg lettuce, and purple lettuce, etc.
* Add some melon balls e.g. watermelon, rock melon or/and honeydew.