I do love a bright fresh salad. Add citrus and heat and I am right in there licking my fingers. This is such a salad. It is raw...and vegan unless you use the honey in the Raw Chilli Sauce, (technically) but you can replace it with maple syrup if you wish.
Back in the day when I worked at Thermomix in Australia, I had to create a raw book, still called Rawlicious I think and still available. I have followed the raw foodist guidelines here, but I don’t really care if it’s raw or vegan as long as it tastes good. And frankly it does!
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- 1 Raw Chilli Sauce Recipe
- 1 large avocado, peeled and chopped
- 1/2 red cabbage, shredded
- 1-2 oranges, peeled and segmented
- 200 g baby spinach leaves
- 1/2 small red onion, sliced thinly
- Fresh mint leaves, no stalks
- sliced red chilli to garnish
Chop the avocado and place into a small bowl. Pour a generous amount of the Raw Chilli Sauce over it and toss gently. Set aside.
Assemble the salad and drizzle with EVOO and then some more of the Raw Chilli Sauce. Toss. Serve with the chopped avocado on top, garnished with sliced chilli.
This is great as a light lunch on it’s own or fantastic as part of a more solid meal. The salad should not be dressed until right before being ready to serve.