Spring Salad BowlPRINT RECIPE
Recipe & Photo by Mel from @freshhealthyyum
- 4 handfuls of baby spinach
- 1 handful of mint, chopped
- 1 handful of coriander, chopped
- 1/2 Lebanese cucumber, peeled and sliced
- 100g cherry tomatoes, quartered
- 1 carrot, julienned
- 1 beetroot, grated
- 1/2 avocado
- 2 Tbsp coconut feta
- 2 Tbsp sauerkraut
- 2 Tbsp kumara hummus
- 1 Tbsp pumpkin seeds
- 1 Tbsp sunflower seeds
- 1 Tbsp hemp seeds
- 1/3 cup Barker's Mandarin & Ginger Vinaigrette
- Prepare your vegetables.
- Arrange into 2 serving bowls.
- Drizzle Mandarin & Ginger Vinaigrette on top and enjoy!