Rainbow Salad

½ Cup of all the ingredients below diced small:

·        Ripe Mango

·        Avocado

·        Red & Yellow Peppers

·        Carrot

·        Cucumber

·        Tomato

·        Red Onion

Ø  1 Cup cooked Quinoa

Ø  1 Bunch of Lettuce & Baby Spinach (or any leaves of your choice), cut into big pieces if required

Ø  5 Pods of Garlic, finely chopped

Ø  ½ Cup of Sauerkraut

Ø  ½ Cup of Roasted Pumpkin & Sunflower seeds

Ø  ½ cup Dill, finely chopped

Ø  2 Tablespoons of Nutritional Yeast (optional)

Dressing recipe:

Ø  ½ Lemon

Ø  ½ teaspoon Salt

Ø  ½ teaspoon Pepper

Ø  ½ Cup Olive Oil

Ø  1 tablespoon Jaggery powder

Combine in a small bowl and mix

Directions:

·        Combine all the ingredients and mix well

·        Add the dressing just before you serve, so that the salad leaves don’t wilt

·        Add the Sauerkraut and Nutritional Yeast as a garnish