Recipe

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• 1/2 organic red cabbage
• 1/2 organic white cabbage
• 2 bunches continental flat leaf parsley
• 1 bunch organic kale
• 2 -4 organic carrots
• 8 -12 green spring onions
• 1 cup cold pressed extra virgin olive oil
• 1/4 cup raw cashews, soaked for about 4 hours
• 1/8 cup fresh lemon juice (to taste)
• 4 garlic cloves
• 1 pinch of celtic sea salt

• 1 Chop up the vegetables individually in your food processor and toss in a salad bowl.
• 2 Blend the dressing in your high speed blender and toss through the vegetables.
• 3 Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.
• 4 Serve on its own, or serve with boiled organic eggs or other clean protein.
• 5 This salad will keep for a few days in the fridge.