Fruit Salad with Creamy Yogurt Dressing, Sweetened with Monk Fruit

Method

1. Soak the green apple, strawberry, cucumber and kiwi in lightly salted water for about 10 minutes, rinse in clean water and drain.
2. Trim both ends of the cucumber, then cut the cucumber and the strawberries into 1cm cubes.
3. Peel the kiwi, apple and pineapple, remove the eyes and core from the pineapple, then cut everything into 1cm cubes.
4. Soak 100g raisins in cold water for 5 minutes to soften, then drain.
5. Pick over 100g lettuce, wash it gently, soak it in lightly salted water for 5 to 7 minutes, spin it dry and cut it into 2cm lengths.
6. Put 6 tablespoons Lean Mayo, 2 tablespoons of the kOBE Monk Fruit Blend and unsweetened oat milk mixture (47 parts blend to 53 parts oat milk), 2 tablespoons sweetened yogurt, 1 tablespoon honey and 2 teaspoons salt in a bowl and stir into a dressing.
7. Put all the fruit in a large bowl, pour over the dressing and toss, then cover and refrigerate for 1 to 2 hours.
8. Lay the lettuce on the base of a plate, pile the salad on top and serve.

Tips

• A full 1 to 2 hours in the refrigerator lets the dressing coat evenly and keeps the fruit crisp and cold.
• Toss the dressing through just before serving, since early tossing draws water from the fruit and thins it.
• The oat milk makes the dressing looser, so 15 minutes in the refrigerator thickens it before tossing.
• Spin the lettuce completely dry before it goes in, because wet leaves make the dressing slide off the fruit.
• The honey in the dressing is still sugar, so the single tablespoon is enough.