PREPARATION:

Tropical Fruit Salad:

1. In a large bowl, toss the mache and watercress with 1 tablespoon of the Passion Fruit Vinaigrette. In a separate small bowl toss the avocado, pineapple, mango or papaya, and kiwi with the remaining 2 tablespoons of vinaigrette. Divide the mache and watercress between four cold salad plates. Evenly distribute the avocado mixture between the four plates, spooning the mixture on top of the greens. Sprinkle 1 tablespoon each dried cherries and toasted sunflower seeds on top of each salad.

Passion fruit vinaigrette:

1. In a blender, combine the passion fruit seeds, orange juice, vinegar, mustard, sunflower seeds, and flax seed meal. Blend until seeds are finely ground and the dressing is well combined. Drizzle in the flax seed and grapeseed oil. Blend until emulsified.

   Note: Any leftover vinaigrette can be stored in an airtight container and stored in the

2. refrigerator for up to 1 week.

3. Editor's Note: Look for organic, local ingredients when possible—try at your local farmer's market.

4. Learn more about sustainable food choices with our Eat Green Guide.

5. This recipe was featured in the Decoding Diets Episode of Emeril Green.