This salad is so named because of the multitude of colours added by ingredients such as carrot, beetroot and pepper and the crunch afforded by alfalfa sprouts, seeds, pomegranate seeds and fresh green beans. The alfalfa seeds are full of 'prana' - life giving energy. You can remove the tuna to make this a 100% raw dish. Either way it will leave you bursting with energy,
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Makes: 2 x large servings
Ingredients 3 x handfuls of mixed baby salad leaves
1 x small fistful rocket leaves
1 x tin tuna, drained
1 x beetroot (cooked)
1/4 green pepper
3 x handfuls alfalfa sprouts
1 x carrot, peeled
1 x handful fresh green beans
2 x tbsps mixed seeds
4 or 5 cherry tomatoes
Seeds from 1/4 fresh pomegranate
1 x small advocado
For the dressing:
3 tbsps extra virgin olive oil
1 squirt fresh lemon juice
Pinch brown sugar
1 x twist of freshly milled salt
1 x twist of freshly milled pepper
Place the salad leaves including the rocket into a large bowl.
Throw in the alfalfa sprouting seeds.
Chop the green pepper and add to the salad.
Mulch the tuna and add to the bowl.
Grate the carrot and throw on top.
Chop the green beans and add, along with the cherry tomatoes.
Chop the beetroot and add.
Sprinkle over the mixed seeds.
Chop the avocado in half, remove the seed and scrape out the flesh. Chop into pieces then add to the salad.
Chop the cherry tomatoes in half then add to the mix.
Remove the pomegranate seeds from the skin and add to the bowl.
Make up the salad dressing by adding all of the ingredients to a mug and stirring well. Taste to ensure that all ingredients are in balance and if too vinegary then add more oil and a little more lemon juice. If too sour add a little more sugar.
Mix dressing thoroughly then drizzle over salad.
Toss salad well before serving to ensure each person receives a good portion full of treats.