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This fine and fresh salad with exotic hokkaido buffet swansea flair likely to appeal to fans of the more unusual culinary solutions. It combines several different plant textures - juicy grapefruit, avocado and gently crunchy celery stalks, and all this is seasoned with olive oil and lemon juice.
1 grapefruit 2 avocado fruit stalks celery 4 200g cherry tomatoes salad leaves or frize for dressing: hokkaido buffet swansea 4 tbsp olive oil 2 tbsp lemon juice 1 clove garlic, optional salt to taste Preparation
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