Free From Friday: Rainbow raw salad bowl

Whip up this salad at your next summer barbeque or afternoon picnic.

The raw, thinly sliced carrot and beetroot, mixed with the spiralized strips of courgette keep it crunchy, and because everything is raw, you’re ensuring that the essential vitamins, A, B & C remain intact.

Raw beetroot and carrot add sweetness and loads of fibre. Raw beetroot is also high in folate which is vital for forming red and white blood cells. It’s essential for pregnant women to prevent fetal spinal and brain defects. But research also suggests that getting your 400-800mg RDA can help lower your heart disease risk and slow down age-related memory decline.

Serves 4, as a side
Mixed salad leaves
1 Courgette
2 Medium-sized carrots
1 Beetroot
½ Red long pepper
½ Orange long pepper
5 Spring onions
10 Baby tomatoes
10 Radishes
Handful of chives
Handful of cress

For the dressing
5 tsp olive oil
5 tsp lemon juice
2 cloves garlic
½ tsp dried basil
½ tsp dried parsley
½ tsp dried mint
Pinch of salt
Pinch of black pepper
Serve with a little salad dressing

Will you being making this raw salad bowl this weekend? Remember to tweet us @healthymag or tag us in your Instagram snaps @healthymagdaily

Whether you’re struggling with a nagging condition like eczema or IBS or in need of some inspiration to live a blissful dairy, gluten, wheat and sugar-free life, Michelle can help. If you’d like to have a chat, check out her website for all the details

Summary

Recipe Name

Rainbow raw salad bowl

Author Name

Michelle Lynette

Published On

2015-06-19