Super Seasonal Salad

As many of you know  (cos I might have mentioned once or twice before how much I love it!) I regularly go to country market about ten minutes walk from my home, where local growers sell their organic produce each week. I love it because its community building, fresher than anything you’d buy elsewhere, very locally sourced and… well, delicious!

It also means, as almost all the veggies I buy are from there, I am eating with the seasons; which is kinda cool. So, this salad is made *entirely* from the veggies I bought at the last one…

It is:

  • Half a red cabbage, shredded;
  • Half a fennel bulb, sliced;
  • A few sprigs of sprouting broccoli, cut into bite size pieces;
  • A handful of cherry tomatoes, quartered;
  • Half a chilli, finely chopped;
  • A drizzle of cold pressed olive oil;
  • A drizzle of apple cider vinegar;
  • A couple of grinds of himalayan pink salt;
  • A sprinkle of oregano.

Mix all-together; preferably get your hands in as this “massages” the broccoli & cabbage, making them softer and also marinating in the dressing. I served with a handful of walnuts and it felt super nourishing.

I touched upon raw food and why I mostly stick to it in my post where I shared with you my Beetroot & Chilli salad; I’ll be expanding upon this; plus protein diets, ketogenic diets, intermittent fasting and low carb diets ~ and my experiences with them to date ~ will share that with you in the next few days :-)

Till then, enjoy the salad! xo


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