• Lamb's lettuce
  • Chives to garnish
  • Crayfish
  • Salud Avocado Dices
  • Salud Mango Dices
  • Olive oil

Wash the lettuce and make sure the crayfish are cooked. Put all ingredients in a bowl and wrap them around so that the ingredients are nicely distributed. Garnish with chives and a little olive oil.

  • 500 g Salud Strawberries
  • 4 Ounces spinach, pre-washed
  • 1 Small shallot, peeled
  • 1/2 Cup sliced almonds, toasted
  • 1/2 Teaspoon salt
  • 2 Tablespoon balsamic vinegar
  • 4 Tablespoon olive oil
  • 4 Ounces  chèvre cheese, crumbled
  • 2 Tablespoon butter


  1. In a food processor or blender, process some Salud Strawberries with the shallot until well minced. Add the "jam"  and vinegar and process to mix, then drizzle in the olive oil gradually with the machine running. Mix in the salt. Transfer to a cruet or cup.
  2. Combine the spinach, berries, and scallion in a serving bowl and top with chèvre.
  3. Drizzle with the dressing and top with almonds.

Serve immediately.

  • 1 1/2 Cups graham cracker crumbs
  • 3 Tablespoons melted margarine or butter
  • 1 Carton (425 g) part-skim ricotta cheese
  • 1 Cup sugar, divided 3/4 and 1/4
  • 2/3 Cup flour
  • 4 Eggs, separated
  • 2 Tablespoons grated lemon peel
  • 2 Teaspoons vanilla
  • 1 Cup non-fat light sour cream substitute
  • 3 Pint baskets Salud Strawberries
  • 4 Teaspoons lemon juice
  • 1/4 Cup strawberry or red currant jelly, melted

Preheat oven to 150 °C.

In medium bowl mix crumbs and margarine. Press onto bottom and 5 cm up sides of lightly greased 22,5 cm. Cheesecake pan; set aside. To make filling, in mixer bowl beat ricotta cheese until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly. In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top. Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.

Meanwhile, to make sauce, in blender or food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill. To complete cake, halve remaining Salud Strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.

  • 1/4 Cup Sugar
  • 1 Teaspoons Cinnamon
  • 12 Salud Whole Wheat Tortillas, 8-inch
  • 3 Cups Low-fat cottage cheese
  • 6 Cups Salud Strawberries

Mix together sugar and cinnamon.

On griddle or in sauté pan, heat 1 Salud Whole Wheat Tortilla.

Place 1/8 cup cottage in center of Salud Whole  Wheat Tortilla, top with 1/4 cup Salud Strawberries.

Sprinkle with 1/2 teaspoon sugar and cinnamon mixture.

Fold up bottom third of Salud Whole Wheat Tortilla, then fold in both sides, leaving top open.

Repeat with remaining ingredients to make 12 wraps.

Tips: Substitute Salud Whole Wheat Tortillas for Salud Wheat Tortillas.

  • 3 Cups extra virgin olive oil
  • 28 g Mint leaves
  • 1500 g Sliced Salud strawberries
  • 50 g Sugar
  • 2000 g Fresh mozzarella cheese slices, 1/2 inch thick
  • 1/4 Cup balsamic vinegar
  • As needed - mint sprigs

In a blender, combine olive oil and mint. Process until smooth. Cover and refrigerate.

In bowl, combine Salud Strawberries and sugar, cover and set aside.

For each serving:

Plate 113 g. mozzarella, overlapping slices.
Spoon 1/2 cup sugared strawberries around cheese.
Drizzle 2 tablespoons Mint Drizzle and ½ teaspoon balsamic vinegar over cheese and Salud Strawberries.
Garnish with mint sprigs, as desired.

  • 70 g Salud Mango Cubes
  • 60 g White chocolate mousse
  • 1 Orange
  • 2 Ginger snaps
  • 1 Piece of ginger root

Thaw the Salud Mango Cubes at room temperature for 2-2.5 hours. Arrange the two ginger snaps on a rectangular plate. Neatly top each biscuit with a generous dollop of white chocolate mousse. Spoon the Salud Mango Cubes around the biscuits and finish by adding a thin curl of orange peel and grating a little ginger over the mousse.

  • 50 g Salud Mango Cubes
  • 2 Large langoustine tails
  • 3 Sun dried tomatoes
  • Iceberg lettuce
  • Rocket
Starter/Side Dish/Lunch

Thaw the Salud Mango Cubes at room temperature for 2-2.5 hours. Place a large leaf of lettuce on a plate and top with rocket. Thread two wooden skewers with mango, a langoustine tail and sun dried tomato and arrange on the bed of rocket.

  • Filet of halibut
  • Olive oil
  • Pineapple juice
  • Lime juice
  • Dark rum
  • Salt and ground white pepper
  • Salud Avocado Dices
  • Salud Honeydew and Cantaloupe melon balls
  • Salud Mango Dices
  • Dices red onion
  • Finely chopped red chili
  • Dill

Whisk together the oil, juices, rum and seasoning in a small bowl.

Combine the Salud Avocado Dices, Melons, Mango dices, onion, chili and dill in a bowl. 

Toss the fruit with the dressing so it is well coated.

Cover and refrigerate for 8 or 10 hours or until the avocado is thawed.  Prepare the fish and top with the salsa.