Sunset Salad

Spring is here and as usual has caught me unawares; for a few days every spring I find I am wearing totally the wrong clothes and feeling hot and bothered and end up carrying jackets, fleeces and scarves around so I do not roast.

I also start to think about my diet in the spring and realise that a little bit body maintenance and maybe the loss of a few pounds would be a good idea.  Eating more raw always immediately makes me feel healthier and more energetic and I am sure that a sustained effort quickly becomes noticable in my appearance in a few days.

This salad is a regular in my kitchen, it is delicious and uses vegetables that are available all year round  Do not be put off by raw vegetables as grating makes them easy to eat and surprisingly sweet.     The orange and red vegetables are full of beta carotenes which convert to vitamin A.   This salad makes an excellent packed lunch, pack the dressing and seeds into separate leakproof pots and mix when ready to eat.   I always use my magimix to grate the vegetables as it makes preperation a 5 minute job.    The vegetables somehow expand when grated and a seemingly small quantity gives a massive bowl of salad.

Sunset Salad

Approximately equal amounts of grated
Parsnip
Carrot
Butternut squash

Half a red pepper shredded
Half a yellow pepper shredded

Dressing
Equal amounts of
Lemon Juice
Olive Oil
Soy Sauce  / Tamari or Essential Aminos

Mixed seeds to serve – I use sunflower, pumpkin and hemp
Mix the grated parsnip, carrot, squash and peppers well together.    Put the dressing into a  jam jar and shake well.     Drizzle the dressing over the salad before serving and toss well, sprinkle with seeds before serving.

I serve this on a bed of spinach leaves with an avocado.

Variations

Add grated sweet potato.