Taking in a bucket load of raw veggies is an important key in optimising nutritional intake in any lifestyle. So today I had a raw salad consisting of beetroot, carrot, cucumber, zucchini, and spring onion with a tamarind, tamari, maple and coconut water dressing. However in an effort not to waste the leftover ingredients I also enjoyed a both a cold pressed beet & apple and a spinach & pineapple juice; I highly recommend juicing any leftover bits of fresh vegetables you may have from any meal! - This salad is best enjoyed listening to some of your favourite mellow music, ( I recommend both Ben Howard and Langhorne Slim and The Law) and appreciating the smaller things in life (like even having access to all these amazing vegetables!).
Ingredients:
1 carrot
1 beetroot
1 cucumber
1 zucchini
1 capsicum
1 spring onion
and any other vegetables that
you might like (such as cabbage etc.)
Dressing
1 tsp of tamarind paste
1 tsp of tamari
1 tsp of maple
1 tbsp of coconut water
Assembly1 handful of coriander + sprinkle of sesame seeds
Method:
With a julienne peeler, grate/peel the carrot, beetroot, cucumber and zucchini into your salad bowl.
Next finely slice the capsicum and the spring onion into thin strips and add to the grated ingredients.
Finally combine the dressing ingredients, mixing thoroughly and then add your desired amount of dressing to the existing salad (tasting as you go).
Garnish with the coriander and sesame seeds.
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