Recipe from Winter 2019 issue of True Natural Health – Autumn 2019 Seminar Lunch Recipes


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 


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


Blend all ingredients. Pour over salad just before serving



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