Rainbow Salad with Ginger Almond dressing

Rainbow Salad with Ginger Almond dressing



With a big salad like this, you can really just chop up any combination of veggies in your fridge! We’ve used:

Chopped purple cabbage

Shredded iceberg lettuce

Diced tomatoes

Organic chickpeas (from a can – drained)


Black sesame seeds


Lemon Ginger Almond Dressing:

2 Tablespoons Forty Thieves Almond Butter

2 fresh garlic cloves – crushed

2 Tablespoons grated ginger

1 Tablespoon soy sauce

Juice of 1 lemon

1 Tablespoon sesame oil

Salt and Pepper to taste


Chop up all the veggies and segment on a large dish. (We love pairing complementary colours like purple cabbage and orange carrot for a brighter plate.)

Add all dressing ingredients into food processor and blend for 2-4 minutes. Dish into a small dish side or stir through salad to serve.

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