Spectrum Salad

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Spectrum Salad

Spectrum Salad

Ingredients
Method

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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