Detox rainbow salad
Looking for a new salad combo? This energy-lifting, antioxidant rich salad by Carla McMillan, co-founder of Bodypass, will make your body glow from the inside out. It is packed full of kale, corn, purple cabbage, sunflower seeds and shredded coconut, and dressed in a tahini and tumeric dressing.
“This colourful salad will replenish the body after over-indulgence. Not only does it sing colours of the rainbow, but it is insanely delicious!” says Carla.
4 stalks of kale
300g of purple cabbage
1 medium carrot
2 corn cobs
2 sprigs of mint
2 spring onions
1 tbsp of sunflower seeds
1 tbsp of shredded coconut
1 tbsp tahini
1/2 tsp of ground turmeric
Start by grouping and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.
- Bring a large pot of salted water to the boil. Remove the stems of the kale and finely slice. Then, finely slice the cabbage and spring onions. Once the water has boiled, add the corn and cook for 10 minutes. Using tongs, remove the corn and then remove the pot from heat. Add kale to the same pot and then drain in a colander after one minute. Peel and grate the carrot. Using a large knife, hold the corn upright on a chopping board and cut the kernels off. Roughly chop the mint leaves.
- Heat a non-stick fry pan on medium heat. Lightly spray with oil. Add sunflower seeds and coconut. Keep the pan moving until the coconut turns golden. Remove from heat.
- In a bowl, whisk together the juice of half a lemon, tahini, turmeric, a splash of water, a good drizzle of olive oil, salt and pepper.
- To serve. Combine all ingredients in a bowl and drizzle over dressing.
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