The Big Green (and red)
 
 
Author:
Recipe type: Dinner
Cuisine: Raw Food
Serves: 1
Ingredients
Salad
  • 1 cup broccoli florets cut into small pieces
  • 1 cup baby spinach
  • 1 green apple peeled and grated
  • ½ red capsicum sliced thinly
  • ½ cup snowpeas sliced
  • 2 tbsp shredded coconut
  • 2 tbsp pepitas
  • 2 tbsp sun dried sultanas
Dressing
  • ½ large avocado
  • 4 tbsp olive oil
  • 4 tbsp lemon juice
  • 1 tsp mild curry powder
  • ½ tsp raw agave or honey
  • ⅛ tsp Himalayan or Celtic salt
  • Generous pinch black pepper
Instructions
  1. For dressing, place all ingredients except olive oil in a blender and blitz until smooth. While blender is running slowly pour in olive oil. Meanwhile, place all salad ingredients (except coconut and pepitas) in a large mixing bowl. Pour over some or all of the dressing and mix through well. Transfer onto a plate, top with coconut and pepitas and either serve immediately or let marinate for up to 2 hours.
Nutrition Information
Calories: 363
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/vitamin-d-deficiency-rickets-and-phytonutrients/