Grayshott Spa Executive Chef Adam Palmer has designed this special salad, packed full of vitamins, minerals and nutrients, to kick-start healthy eating for the year.
DETOX SALAD
(makes 4 portions)
Ingredients
Salad
150g Sprouting Mung Beans
100g Shredded Red Cabbage
50g Fresh Watercress
50g Baby Spinach Leaves
1 Grated Cox’s Apple
1 Grated Conference Pear
50g Toasted Pumpkin Seeds
50g Toasted Sunflower Seeds
Dressing
50ml Rapeseed Oil
1tsp Maple Syrup
1 Juice of Lime
1cm Piece finely chopped Ginger
1 Lemon Grass cut very finely
To make the dressing, whisk all the ingredients together.
Toss the salad in a large bowl.
Add the dressing just before serving.
