Jessica Sepel's rainbow salad recipe
Jess Sepel shares her recipe for cleansing rainbow salad
This salad is loaded with enzymes and nutrients that will really support your body’s own cleansing functions – perfect post-holiday season!
Serves: 2
Salad ingredients:
1 carrot, grated
1 zucchini, grated
½ purple cabbage, thinly sliced
1 avocado, sliced into cubes
1 cup cooked chicken breast, chopped
2-3 tbsp. pumpkin seeds
2 tbsp. pomegranate seeds
Dressing ingredients:
2 tbsp tahini paste
juice of 1 lemon
½ tsp turmeric powder
pinch of sea salt
Method:
1 Add carrot, zucchini, purple cabbage, avocado and chopped chicken breast to a salad bowl.
2 To make dressing, combine all dressing ingredients in a jar and whisk or shake until smooth. Drizzle over salad and toss to combine.
3 Sprinkle with pumpkin seeds and pomegranate seeds.
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This dish is a healthy take on a classic recipe
Slow-cooked beef chilli
This chilli recipe is bursting with fresh vegetables
30-minute chicken risotto
We’ve supercharged this dish with a hit of green veggies
Jessica Sepel
Founder of JSHealth, author of two best-selling books and accredited nutritionist, Jessica Sepel is passionate about taking a balanced approach when it comes to food. Jess believes we need to give up diets to overhaul our relationship with food and advocates for moderation, mindfulness at meals and healthy body image.
Check out more articles by Jess, including the delicious and healthy recipes she’s created exclusively for nib.