Mayan Salad

on Feb 10 in Gluten Free, Mains, Raw Vegan, Salads, Snacks & Sides, Starters, Vegan, Vegetarian

• 150 g mixed salad leaves
• 1 cup grated carrots
• ½ red onion chopped
• 1 - pink grapefruit
• 1 - orange
• 125 g cherry tomatoes
• 1 - avocado

1Prepare all the ingredients.

2Wash, spin and set your salad leaves aside.

3Peel and grate the carrots, finely slice the red onion and mix them together.

4Peel the grapefruit and orange and remove as much of the pith as you can. Cut or slice them into segments.

5Arrange the salad leaves in large eating bowls, prepare the avocado, slice into wedges, toss in a little of the dressing.

6Arrange all the ingredients in a pile on top of the leaves with the avocado on top and serve with the dressing in a small side bowl.

For the dressing

• 1/3 cup fresh lemon and lime juice
• 3 cloves garlic – finely chopped
• ¼ tsp freshly ground black pepper
• ¼ tsp grey sea salt
• ½ tsp ground cumin
• 2 drops Tabasco (or to taste)
• 1/3 cup sunflower oil

1Whisk all the ingredients, excluding the oil, together, when well blended, slowly drizzle the oil into the whisked mixture, whisking all the time.