This colourful, fresh detox salad is perfect for using up satsumas after the holiday season.

By Ann Storr of Storr Cupboard

Ingredients

  • 50ml fresh satsuma juice (uses about 3-4 satsumas)
  • 2 tablespoons apple juice (optional)
  • Juice from 1 lemon
  • 2 ripe mangoes
  • 1/2 ripe pineapple or 200-300g tinned pineapple in juice
  • 1/2 cucumber
  • 200g rocket or baby spinach
  • Pinch of salt
  • 50g roasted and salted cashew nuts

Method (Preparation 30 mins)

  1. Peel the mango, cutting the flesh of the fruit into cubes.
  2. Prepare the pineapple by slicing off the top and bottom, followed by the sides. Use a small sharp knife to cut off any remaining skin of the pineapple. Cut the pineapple into slices about 2cm thick and then into quarters before cutting out and discarding the core.
  3. Juice the satsumas and lemon in with the apple juice.
  4. Poor this juice over the mango and pineapple in a bowl.
  5. Chop the cucumber into cubes.
  6. In a salad bowl, prepare a bed of leaves and add the cucumber, mango and pineapple, gently mixing them together.
  7. Drizzle over any extra juice and sprinkle a pinch of salt.
  8. Garnish with the cashews (optional).

With thanks to Ann Storr of Storr Cupboard for this recipe.

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