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Monthly Spa Recipe

Valentine’s Cottage Salad


by Executive Chef Frederic Kieffer



For the salad bed:

Escarole or bibb lettuce

low fat cottage cheese


For the garnish:

6 pieces avocado slivers

6 pieces strawberry slivers

6 pieces mini cucumber slices

3 pieces star fruit slices

5 fresh blueberry, split

4 Medjool dates  stuffed with pistachios and cut into slices


For the dressing:

1 tsp dijon mustard

1 tsp honey

1 tbsp lemon juice

2 tbsp extra virgin olive oil

2  diced strawberries

Salt & pepper to taste


Finishing touch:

Semi sweet chocolate pistols



Split open a medjool date, insert 4 or 5 pistachios

Close the date back and slice into 5 slices

Cut and slice the strawberries, blueberries, avocado, star fruit and cucumber into small pieces

Use escarole or bibb lettuce as a base for the plate

Place two spoonfuls of low fat cottage cheese in the center of he plate

Arrange the  sliced and diced over the cottage cheese


To make dressing:

Finely dice the strawberries

Combine the mustard and honey, whisk in the lemon juice and olive oil

Check the seasoning

Fold in the diced strawberries


Pour some dressing over and around the salad

Using a cheese grater grate some bitter sweet chocolate over the top