Tri-Color Salad

Recipe by Mrs Yoko Arimoto

Ingredients

Yellow

• 1 mango (cut into bite-size pieces)
•  1/3 pineapple (cut into bite-size pieces)
•  2 oranges (cut the flesh into bite-size pieces)
•  2 to 3 tablespoons lemon juice, 1 piece of fresh ginger grated
• 1 tablespoon olive oil
• 1 to 2 tablespoons extra light or light maple syrup

Green

•  2 cucumbers (peeled and cut into bite-size pieces)
•  1 avocado (cut into bite-size pieces and sprinkled with lemon juice)
•  4 sprigs of parsley minced
•  4 sprigs of chives minced
•  2 tablespoons olive oil
•  1 tablespoon extra light or light maple syrup
• 2 to 3 tablespoons lemon juice
• salt, pepper as needed

Red

•  1 red bell pepper (cut into 1 cm cubes)
• 10 cherry tomatoes (cubed)
•  1/3 onion minced
•  2 tablespoons olive oil
•  1.5 tablespoons extra light or light maple syrup
• 2 to 3 tablespoons lemon juice
•  salt, pepper as needed

Method

• Mix together all of the ingredients for the respective colors.