The simplicity of this dish is meant to epitomise the summer produce and delicate flavour balancing. This was by far one of my favourite dishes we learnt at culinary school.
Salad 1 cup diced cucumber (medium) 1/2 cup diced/julienned radish 1 diced or sliced avocado.
Dressing 1 Tbsp. lemon juice 1/2 Tbsp. apple cider vinegar 2 Tbsp. Olive oil salt and pepper.
Assembly ~ Tip: Make sure the avocado is not overly ripe. It should provide a delicate creaminess to the salad. ~ Note: prepare close to serving time to maintain texture and freshness ~ Mix marinade ingredients together and set aside while prepping the salad. ~ Prepare the salad ingredients and toss to combine. ~ Allow the mixture to marinate for 10 minutes in the refrigerator before serving. ~ Add seasoning and top with edible flowers.
Em Bronte Anderson ~Integrative Health Coach ~Certified Plant-based chef ~Psychology Student
My Nutrition Dedication: ~ I will love and respect my body and listen to what it needs to thrive. ~ I will empower myself to make choices through the lens of beauty and compassion. ~ I will place my faith in plant based nutrition, experiential movement, spontaneous exploration and heart-to-heart connections to manifest 360 abundance.