![Spectrum Salad](/content/images/2024/07/Depositphotos_79491376_XL.jpg)
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![Spectrum Salad](/content/images/2024/07/Depositphotos_79491376_XL.jpg)
Ingredients
Method
- 2 carrots
- 250g baby tomatoes, halved
- 1 yellow capsicum, sliced
- 3 tbsp pickled cabbage or kimchi, drained
- 100g blueberries
- 25g chopped coriander
- For the Dressing
- 2 limes, juice only
- 1 chopped avocado
- 1 garlic clove
- 3 tbsp olive oil
- ⅕ tsp ground cumin
- Peel the carrots into ribbons with a veg peeler and add to a bowl with the other ingredients except the coriander. Toss with a pinch of sea salt.
- Make the dressing by whizzing the ingredients together in a blender, along with 3 tbsp of water to loosen. Pour all over the salad and toss well, then scatter with coriander to serve.
10 mins
6 serving
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