Spectrum Salad

Charmaine Lu -
  • 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