Raw Rainbow Salad recipe contributed to Natures Trinity 
Raw Rainbow Salad
Ingredients:
- Carrot
- Beetroot
- Tomatoes
- Cucumber
- Yellow and red capsicums
- Four slices of brown onion
- A small bunch of curly lettuce leaves
- A leaf of cos lettuce
- One silverbeet leaf
- One stalk of celery
- One clove of garlic
- Himalayan pink salt
- Bragg organic raw – unfiltered
- apple cider vinegar With The “Mother.” Unpasteurized.
Method:
- Grate the carrot on the large oblong holes on the grater.
- Grate the beetroot on the large oblong holes on the grater.
- Cut the tomato into four segments and then slice across twice to form eight pieces. Spread these segments evenly across the salad.
- The cucumber; Cut halfway and slice across three times to form six small pieces.
- Cut a panel from each of the red and yellow capsicums and dice
- Cut the lettuce leaves, including the silverbeet leaf, into bite-size pieces.
- Trim and remove the leaves and the course bottom end from the celery.
- Check out my video on removing the strings from the celery.
- Dice the celery into smaller pieces.
Optional: With strings or without the course strings – your choice!
Dressing:
- In a separate bowl, add the following ingredients.
- Half a sweet lemon juice.
- One teaspoon apple cider vinegar.
- A pinch of salt.
- Mix these ingredients and pour them over the salad.
Enjoy!
Julie Eden