Salad:
- 1 head butter lettuce
- 10 radish, quartered
- 1 clementine, segmented
- ¼ cup pecans, soaked and dehydrated
- ½ cup coriander, leaves picked
- 1 pomegranate, seeded
Instructions: Combine all ingredients in a bowl and set aside, ready for dressing.
Dressing:
- 1 teaspoon madras curry powder mix
- 2 tablespoons lemon juice
- ½ cup extra virgin olive oil
- 2 tablespoon white miso
- ¼ cup orange juice
- 1 banana shallot, on micro plane
- 1 teaspoon honey
- ½ teaspoon salt
Instructions: Blend all ingredients in a high-speed blender. Add to salad when ready to serve
Russell James
Owner at The Raw Chef
Russell James strives to share the abundant options that raw food offers. Whether it’s a sexy salad or a show-stopping dinner party, your meals can be delicious and amazingly healthy. Today, Russell teaches raw food to thousands of people worldwide through his podcasts, eBooks, live classes and home study courses.
Latest posts by Russell James (see all)
- Watercress & Pear Soup from The Raw Chef - May 29, 2014
- Radish Salad with Curried Vinaigrette from The Raw Chef - May 25, 2014
