Four Colour Salad
Salad Ingredients
2 medium beets, peeled and shredded
3 medium carrots, peeled and shredded
½ cup cabbage, shredded
few sprigs parsley
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
Dressing Ingredients
1 tbsp flaxseed oil
1 tbsp lemon juice
¼ tsp dulse powder
squirt of Bragg’s liquid aminos
Directions
1. Mix the beets, carrots, cabbage and seeds together in a bowl, tossing with the dressing.
2. Arrange the parsley around the edges of the bowl and serve.
Also in Sides & Salads
Kale Salad with Grapes and Poppy Seed Dressing
In May 2014, a friend and amazing osteopathic manual practitioner, Catherine Cabral-Marotta and I hosted a wellness retreat, Be Well, Live Deliciously. It was a beautiful day at the Ecology Retreat Centre in Mono for 20 of us where we ate well, laughed, did yoga (thanks to my sister Angela!), and ultimately disconnected and reflected on our health. This was one of the salads I made for the day.
