Vegetable-fruit cocktail with vegan curry dip

Purée the Silken Tofu, curry, lemon juice, mustard and salt. Stir in the sunflower oil a little at a time until you get a creamy dip. Season with pepper and keep cool.

Wash and spin-dry the salad, cut large leaves into halves or thirds. Wash the carrots, spring onions and celery, peel and cut into pieces of about 5 mm. Keep the leafy celery tops for decoration. Cook vegetables in boiling salt water for about 2 minutes, rinse with cold water and let them drain in a colander. Slice the grapefruit and orange, collect the juice and add the slices to the juice (wring out the rest of the juice by hand). Peel the pineapple and cut into small pieces. Wash and possibly peel the apple, remove the core and cut into small pieces. Add the
pineapple and apple pieces to the juice and slices of citrus fruit.

Carefully mix together the vegetables and fruit. Place salad leaves decoratively on soup plates or in cocktail glasses. Place the vegetable-fruit cocktail in the middle of the salad leaves. Cover with curry dip and garnish with leafy celery tops.