BLOOD ORANGE, SMOKED SALMON AND EDAMAME SALAD WITH MINT DRESSING
This salad is perfect to start off the spring season! It’s ano-cook recipe making it perfect for lunch on a stressful day or as a starter served on smaller plates.
INGREDIENTS:
4 blood oranges
200 g cold smoked salmon, thinly sliced or torn into strips
1/2 cup edamame beans, or similar (thawed if frozen)
1 cup alfalfa sprouts, or similar
a handful fresh mint leaves
FOR THE DRESSING:
juice from 2 blood oranges
1 tsp honey
2-3 tbsp olive oil
1/4 tsp sea salt
freshly ground black pepper
2 tbsp fresh mint leaves, finely chopped
STEPS:
1) To make the dressing, put the orange juice and honey into a cup or small jug. Mix well using a fork and then slowly add the olive oil in a steady stream. Add salt and pepper to taste and lastly add the chopped mint.
2) Oranges: Cut the top and bottom off, then use a small sharp knife to remove all the skin and pith. Slice them thinly.
3) Arrange all ingredients on a plate (or individual smaller plates) and drizzle with the dressing. Top with fresh mint leaves.
Cross reference our size guide to the countries sizing you are most familiar with.
YVB SIZE |
0 |
1 |
2 |
3 |
4 |
5 |
AUS / NZL SIZE |
6 |
8 |
10 |
12 |
14 |
16 |
UK SIZE |
6 |
8 |
10 |
12 |
14 |
16 |
USA SIZE |
2 |
4 |
6 |
8 |
10 |
12 |
FRENCH SIZE |
34 |
36 |
38 |
40 |
42 |
44 |
GERMAN SIZE |
32 |
34 |
36 |
38 |
40 |
42 |
ITALIAN SIZE |
36 |
38 |
40 |
42 |
44 |
46 |
YVONNE BENNETTI MEASUREMENT GUIDE
Below measurements are in Centimetres.
YVB SIZE |
0 |
1 |
2 |
3 |
4 |
5 |
BUST |
81 |
86 |
91 |
96 |
101 |
106 |
WAIST |
66 |
71 |
76 |
81 |
86 |
91 |
HIP |
86 |
91 |
96 |
101 |
106 |
111 |
Below measurements are in Inches.
YVB SIZE |
0 |
1 |
2 |
3 |
4 |
5 |
BUST |
32 |
34 |
36 |
38 |
40 |
42 |
WAIST |
26 |
28 |
30 |
32 |
34 |
36 |
HIP |
34 |
36 |
38 |
40 |
42 |
44 |