Springtime rains mean that the earth is just bursting with green goodness. Enjoy your leafy greens with this simple salad, enhanced with bright hints of purple cabbage, carrot and daikon and combined with an easy, tangy asian dressing for a big hit of fresh flavour.
Salad Ingredients
1 bunch rainbow chard, chopped
1 bunch spinach, chopped
1/4 red cabbage, finely sliced or grated
1 carrot, grated
1/3 daikon, thinly sliced into half moons
1/2 avocado, cut into cubes
1/2 bunch coriander, finely chopped
Dressing Ingredients
1 Tbsp tahini
1/4 cup olive oil
1/4 cup tamari
1 Tbsp apple cider vinegar
2 cm piece of ginger, grated
1 garlic clove, grated
Method
- Combine all salad ingredients in the biggest mixing bowl you can find.
- Mix dressing ingredients by hand in a small bowl or in a blender to get it really smooth. Add a squeeze of lime when they’re in season!
- Toss salad and mix dressing through.
