Tri-Color New Zealand Salad

4 kiwis

1 large tomato

1 cucumber

2 avocados

fresh basil sprigs (for garnish)

juice of 1 orange (1/2 cup)

1 tsp balsamic vinegar

1/2 tsp Dijon mustard

Wash and trim ends from kiwis. Cut into 1/4-inch slices. Cut tomato into wedges. Slice cucumber. Peel and slice avocados.

Arrange ingredients equally  on 4 salad plates. Garnish with basil sprigs.

Whisk together orange juice, vinegar and mustard until thoroughly combined. Drizzle over salad to serve.

Serves 4.