Ingredients (serves 2–3)

• 10 g BBQ tea seasoning (black-tea base, adds subtle smokiness and depth)
• 1 small head romaine or butter lettuce, torn into bite-size pieces
• 1 ripe avocado, diced
• 1 small mango, diced
• 1 small cucumber, thinly sliced
• 10–12 cherry tomatoes, halved
• 30 g mixed nuts (walnuts, almonds, or cashews), lightly toasted
• 20 g dried cranberries or raisins
• 50 g cooked quinoa or chickpeas (optional, for extra protein)
• Fresh herbs: a few leaves each of mint and basil, torn

Citrus-Honey Dressing

• 2 tbsp extra-virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp freshly squeezed orange juice
• 1 tsp honey or maple syrup
• ½ tsp Dijon mustard
• Pinch of salt and freshly ground black pepper

Method

1. Prepare the produce
   • Wash and thoroughly dry all vegetables and herbs.
   • Dice avocado and mango just before assembling to prevent browning.
2. Toast the nuts
   • In a dry skillet over medium heat, toast nuts for 2–3 minutes until fragrant. Let cool.
3. Make the dressing
   • Whisk together olive oil, citrus juices, honey, mustard, salt, pepper, and BBQ tea seasoning until emulsified.
4. Assemble the salad
   • In a large bowl, gently combine lettuce, avocado, mango, cucumber, tomatoes, cranberries, quinoa (if using), and herbs.
   • Drizzle with dressing, sprinkle toasted nuts on top, and toss lightly.
5. Serve
   • Plate immediately for maximum freshness. Offer extra dressing on the side if desired.

Chef’s Notes