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This week I thought I’d share another of my favourite detox meals – Delicious mixed farm fresh goodness with a sweet and zesty Carrot-Ginger Dressing. It’s colourful, so fresh, it’s filling, it’s full of great flavor, and it’s made with all sorts of ingredients you can feel great about. Add some BBQ chicken or fresh seafood too and it makes an amazing meal in one!

  • 3 cups finely-chopped kale leaves

  • 2 cups finely-chopped broccoli florets

  • 2 cups finely-chopped red or green cabbage

  • 1 cup shredded carrots

  • 1/2 cup diced cucumber

  • 1 cup diced capsicum

  • 1 cup roughly-chopped fresh coriander or parsley leaves

  • 1/2 cup toasted slivered almonds (or walnuts)

  • 1/3 cup thinly-sliced Spring onions

  • 1 avocado, peeled pitted and diced (add some goats cheese too if you like)

  • 1 batch Carrot Ginger Dressing (see how to make below)

  • 1/2 carrot, peeled and roughly-chopped

  • 1/4 cup rice wine vinegar (or apple cider or white wine vinegar)

  • 2 tablespoons avocado or olive oil (or any mild-flavored cooking oil)

  • 1 tablespoon finely-chopped fresh ginger

  • 1 tablespoon local honey

  • 1 tablespoon white miso (optional)

  • 1/2 teaspoon toasted sesame oil (optional)

  • Salt and black pepper, to taste

  • Add all ingredients together in a large bowl, and toss to combine. Serve immediately. (if you are going to keep the salad for a weeknight dinner or work/school lunches), the salad can be mixed without the dressing and refrigerated in a sealed container for up to 3 days with the dressing refrigerated separately in another sealed container.)

  • The fast version – You can also add all whole ingredients to a blender or food processor, and pulse until the desired texture. Season to taste with salt and pepper, and/or add extra honey if you’d like a sweeter dressing. Serve immediately or refrigerate in a sealed container for up to 1 week. Thank you to the lovely Ali from Gimme Some Oven for this recipe and picture.


Have a super week ahead and happy local farms eating.

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