Call it rabbit food, but it is damn delicious and surprisingly filling too. Inspired by Raw-vember, I made a spicy salad that is bright and tangy in flavour and festive on the eye.
This is a super quick, easy and yummy crunch salad that has major nutrients because it is a whole bunch of raw vegetables and fruit at its best. It can easily be a dish in a non-raw setting and served with tortilla chips and used as a salsa or sambal to any main dish.
I recently bought an organic cold-pressed Omega 3-6-9 (Hemp, Sesame, Pumpkinseed, Flax) oil blend and added that to the raw ingredients thanks to Crede Oils. It gave a delicious but different flavour instead of using extra virgin olive oil.
Try this recipe out with whatever produce is freshest in your fridge but this combination is a great balance of colour and flavour.
Rainbow Salsa Salad: a Raw food discovery
2 Roma tomatoes
1 large carrot
1/4 red onion
1/2 lemon with peel
1 yellow pepper
1 Serrano chile
2 tablespoons of Crede’s Omega 3-6-9 Oil
Salt and Pepper to taste
2 TB sunflower seeds
Wash your vegetables and fruit thoroughly and quarter the tomatoes, carrot, onion, yellow pepper, lemon and chile. (Leave the chile out if you don’t want the kick) Put all in a food processor and pulse for 6 seconds so they have been chopped in small chewable pieces. Place chopped vegetables and fruit into a bowl and drizzle Omega 3-6-9 oil. Put salt and pepper and sunflower seeds on top and stir until the salad is coated in the oil, salt and pepper and the sunflowers are distributed around. Garnish with slices of kiwi. Eat immediately. Enjoy the chew!