Description:
Recipe from Winter 2019 issue of True Natural Health – Autumn 2019 Seminar Lunch Recipes
Ingredients
3 chopped tomatoes
2 ripe avocados, finely diced
2 cups fresh or frozen corn kernels
2 stalks celery, diced
1 large red, yellow or orange capsicum cut into matchsticks
1 cup sprouted red lentils
1 cup finely chopped coriander
3 green onions
Spicy Mexican Dressing
Ingredients
¼ cup freshly squeezed lime juice
2 Tbsp extra-virgin olive oil
2 Tbsp low-salt, wheat-free shoyu or tamari (pure soya sauce)
1 Tbsp maple syrup
1 tsp minced or green chili
½ ground cumin
Method
Blend all ingredients. Pour over salad just before serving
