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Raw Rainbow Salad

Serves 1

For the dressing (this makes more than you will need for 1 person):

100ml RAW Organic Greek Olive Oil
30ml RAW Organic Apple Cider Vinegar with Mother
15ml RAW Organic Acacia Flower Honey
15ml Dijon mustard
1 clove garlic, minced
1/2-1 tsp. salt

For the salad:

2 handfuls baby kale
1 handful cherry tomatoes, sliced
1 handful beetroot, grated
1 handful carrot, grated
1 handful radishes, sliced
1 handful red pepper, sliced thinly
3 tbsp. sweetcorn
2 handfuls blueberries
½ an avocado
2 tbsp. RAW Organic Greek Olive Oil
1 tbsp. RAW Organic Black Chia Seeds

Make the dressing by putting all of the ingredients into an empty jar and shaking well. Taste and add more vinegar for more acidity, honey for sweetness or salt if necessary.

Arrange the kale on a large plate and pour over about one tablespoon of the dressing. Massage the kale with your hands for a minute or two. Arrange the rest of the ingredients on top of the kale, placing the avocado in the middle and filling the hole with olive oil.

Dress the salad with the dressing and season to taste. Sprinkle chia seeds on top before serving. Eat immediately.


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