Friday, August 6, 2010

The Rainbow - A Colorful Raw Food Salad

I sometimes look at other raw food blogs and really wonder whether salads are going out of fashion. There are so many recipes - some quite sophisticated, but not too many people are making salads. Yet for me a giant bowl of mixed greens and whatever else I find in my fridge is a pure blessing.

  • 1 handful of arugula
  • 1 handful of baby spinach
  • 1 ripe heirloom tomato, diced
  • 1/2 English cucumber, chopped
  • 2-3 radishes, chopped
  • 1/2 yellow pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 carrot, julienned
  • 1/2 small purple cabbage, julienned
  • 1/2 cup mixed, chopped herbs: parsley, cilantro, basil, dill
  • 1/2 cup virgin olive oil
  • juice of 1/2 lemon
  • pink Himalaya salt
  • freshly grind black pepper

  • Combine all ingredients in a large bowl and gently toss with cold-pressed extra virgin olive oil. 
  • Add  a dash of freshly squeezed lemon juice. Toss again. 
  • Add salt and pepper to taste. Ready!

Enjoy in good company!

In radiant health - passionately raw - Dominique


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