Rainbow Salad

This salad brings new meaning to the phrase “taste the rainbow”.

Chopped red and orange pepper, raw organic corn (yes you can eat corn right off the cob without cooking it!), sliced avocado sprinkled with hemp seeds and Kalamata olives served on a bed of mesclun and micro greens.

Top with your favorite dressing, but I usually keep it simple: extra virgin olive oil, red wine vinegar, sea salt, and in summer, I might add a tiny bit of minced garlic soaked in raw local honey.

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