Rainbow Salad, Roberta Woollaston's Recipe

Roberta Woollaston's  Recipe Competition Entry

Rainbow Salad 

1/8 of red cabbage, finely chopped (green will be just as good) 1 green capsicum ¼ of a small pineapple, finely diced 1 grated carrot (orange, purple or yellow will do) 2 small (or 1 large) deseeded pomegranate 1 lettuce (I like oakleaf or cos, any salad mix will be good too) 2 big handfuls of spinach A few leaves of rainbow chard, if it’s in season 1 diced cucumber. A few large glugs of macadamia oil (olive or avocado are my other picks) 1cm round of ginger Juice of half a squeezed lemon A few shakes of cayenne pepper Generous pinch of salt c. 5 large finely chopped fresh basil leaves

Put oil in a large bowl, and add lemon juice, basil, ginger, salt and cayenne. Rough up with a spoon or fork until well mixed. Add in other veggies and pineapple, mixing as you go, then toss through pomegranate seeds

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