This salad is an ode to springtime. It’s just so green, fresh and light that it makes me think of this beautiful season. It’s also inspired by my Dad who always eats sliced cucumbers with ACV and olive oil (I’m convinced his ACV obsession is the reason I have never seem him sick in my whole life). I updated it a tad, offsetting the tangy dressing with the sweetness of the grapes and kiwis and adding a note of richness with the creamy buratta cheese. The combinations of flavors are so delicious. This salad offers a refreshing burst of minerals and antioxydants charged and a dose of calcium and vitamin D with the cheese (but look for organic buratta if possible to avoid the hormones and antibiotics that become concentration in the fat of milk products). I can’t wait to make this salad again for springtime lunches in the sun or dinners on warm summer nights.

Ingredients

1 cucumber

1 cup (100g) grapes

5 to 10 kiwi berries or one kiwi

1 burrata ball

For the lemon cilantro dressing

2 tablespoons (30ml) virgin olive oil

Juice from 1 lemon

1 teaspoon honey

3 to 4 branches of cilantro (or basil)

Salt and pepper

Recipe

For the lemon cilantro dressing: Mince the cilantro (or basil) and combine with the olive oil, lemon juice, honey, salt and pepper and mix well.

Slice the cucumbers as thin as possible. Slice the grapes and the kiwis. Add these ingredients to a large bowl, cover with the dressing and mix to combine.

Melt the buratta in the microwave for about 10 to 15 seconds until slightly softened. Plate the salad and add the creamy, warm buratta in the center.

Drizzle the salad and cheese with olive oil and add a garnish of pepper and fresh cilantro sprigs.

*You can replace the burrata with mozzarella. Just microwave the cheese a little longer, for about 30 to 50 seconds, before adding it to the salad.