Super Quick Lemony Summer Veg Salad

Uncategorized Jun 22, 2016

On a Wednesday evening, my fridge is usually quite empty. That's because it's the day before Thursday, which is my organic market and farm shop day. So this Wednesday evening I looked in the fridge and discovered some uninspiring left overs.


Initially, I have to admit, they didn't look so appealing and I was a bit disheartened. I bet you know the feeling. It's late in the day... you're hungry... and your fridge is basically empty!


But I'm a raw food chef, right? Chefs don't give up


This is what I found: a half a cauliflower, a bit of coriander, a lonely Romano pepper, one small yellow courgette and half a fennel bulb. 


And, I was lucky to also have an avocado... we always have avocado in the house. So here is the recipe, and it was totally delicious!!!


Quick Lemony Summer Veg Salad

Serves 1-2 people


A small bunch of fresh coriander (cilantro for my American friends)
1/2 cauliflower
1 Romano pepper (those are the red pointed peppers, I usually call them lipstick pepper, though somebody recently told me that I just made that up, and that that's not what they're called!
1 small yellow (or green) courgette
1/2 fennel bulb
1 tablespoon sea greens, soaked, rinsed and drained. you could also use dulse flakes, nori flakes or sea spaghetti for your daily dose of iodine
1 lemon, zest and juice
2 tablespoons extra virgin olive oil
2 tablespoon cashew or coconut yoghurt (watch my video on making your own coconut yoghurt)
2 teaspoon capers (optional... I just had them in the fridge)
1/2 to 1 teaspoon sea salt
a grinding of black pepper
1 avocado, chopped into small cubes

Now, you could chop this all up by hand very finely. But much faster is it to make this in a food processor, or Thermomix (if you're lucky to own one of those).


First, drop the coriander through the hole in the top of your food processor (whatever that opening is called, I'm sure there is a technical term for it) onto a running blade  to chop it up. 


Chop all the cauliflower, pepper, courgette and fennel to a size your food processor can cope with.


Now add all the vegetables, the seaweed, juice and zest of the lemon, olive oil, capers, sea salt, and pepper into the food processor and pulse briefly to chop and mix it all up. Don't over-process, you don't want it to be mushy. I would say you want the vegetable bits to be the size of a pea.


Use a spatula to transfer the salad from the food processor into a bowl, make sure you get all the bits from the side, which will most likely contain most of the chopped coriander. Add the avocado and gently lift it into the salad. Taste and season some more if necessary. 


Took me all but 5 minutes. Now is that quick and easy, or what? And this dish gives you at least 3 of your 5-a-day!


Don't forget to leave a comment!


Of course feel free to experiment and use different vegetables. And don't forget to leave me a comment to the right on how you liked this recipe. You can also post your pictures of your version of this dish on my Facebook Page!  Enjoy your meal!



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