Skill Level
Superfood Raw Salad with Lemon Vinaigrette
Salad
Red Beet | 1 | |
Golden Beet | 1 | |
Fennel Bulb | 1 | |
Carrots | 3 | |
Red Cabbage | 1/4 | |
Lacinto Kale | 1 Bunch | |
Rainbow Chard | 1 Bunch | |
Green Onions | 6 | |
Snow Peas | 1 Cup | |
Cilantro | 1 Bunch | |
Fresh Parsley | 1 Bunch | |
Fresh Mint | 1/4 Cup |
Lemon Vinaigrette
Olive Oil | 1/3 Cup | |
Lemons | 2 | |
Dijon Mustard | 1 teaspoon | |
Maple Syrup | 1/2 teaspoon | |
Garlic Cloves | 2 | |
Salt & Pepper |



If you want to cook the Corn a little just cut the ends off the cobs and trim the tops, place in the microwave for about 7 minutes, then let them cool in the husks.
- Make the Lemon Vinaigrette by whizzing together all the ingredients and place in the fridge until you need it.
- Grate or matchstick the Golden Beet, Red Beet & Carrot.
- Thinly slice the Fennel, Kale, Chard and Red Cabbage.
- Trim and thinly slice the Snow Peas & the Green Onions.
- Strip the Corn from the cob.
- Finely dice the Parsley, Cilantro & Mint.
- Add all the ingredients to a large bowl and toss with the dressing.
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