Yes! The larger the better. What would you use to explain raw food to someone if you had a bag of raw beans and a large bowl of vibrant greens at your disposal? Uncooked beans carry a lot of potential but are definitely not as appealing as a bowl of crispy, fresh, vibrant greens with a spectacular dressing that could almost steal the show.
Crafting a perfect salad is an art that can be easily learned and mastered if you pay attention to all the flavors, colors and textures available to you throughout the year. It does not always have to be lettuce and tomato. Pick seasonal greens and toss them together with root vegetable, fresh herbs, edible flowers, sprouted seeds, nuts, berries and fruits. Pick ingredients that are in season to get maximum nutrients and buy organic or grow your own whenever you can.
Below is a recipe of a lovely salad I had the other day in Johannesburg, South Africa. This salad was so delicious that I decided to share the recipe here with you. I added baby romaine lettuce, baby arugula, baby spinach, micro greens and edible flowers for an even more spectacular experience.
Ingredients:
for the salad
- red cored butter lettuce (they used the tasty and nutritious Salanova® version)
- watercress
- 1 beet, shredded
- 2-3 radishes, sliced
- 1 Tbsp sunflower seeds (sprouted if possible)
- 1/4 cup edible flowers
- 1/4 cup micro greens
for the dressing
- 2 Tbsp freshly made apple juice
- 1 Tbsp apple cider vinegar
- 4 Tbsp cold pressed, organic hemp seed oil
- pinch Celtic sea salt
Method:
- Toss all salad ingredients in a large bow.
- Whisk a smooth apple juice vinaigrette. Pour it over the salad. Add some freshly ground black pepper and enjoy in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2014