40g baby cos (romaine lettuce)
40g green oak leaves
40g red oak leaves
20g rocket leaves
80g apple, cubed
80g avocado, cubed
80g beetroot, cooked, peeled and cubed
20g pumpkin seeds
20g sunflower seeds
4g ground flax seed
10g goji berry (also called wolfberry)
100ml coconut water
50ml apple cider vinegar
50ml extra virgin olive oil
5g wasabi powder
20ml lime juice
60g fresh coconut meat
1. Prepare the dressing by placing all ingredients, except olive oil, into a blender. Blend on medium setting for about 30 seconds. Switch to the lowest setting, and very slowly pour the olive oil into the blender. It is important that the oil is added slowly, otherwise the dressing will separate.
2. Next, prepare the salad. Tear the baby cos, green oak and red oak leaves into bite sized pieces. Leave the rocket leaves whole. Place all the salad leaves in a large salad bowl and lightly toss.
3. Sprinkle the salad leaf mix with the apple, avocado, beetroot, seeds and goji berries. Lightly ‘lift’ the salad with your fingers to distribute the ingredients.
4. Drizzle with salad dressing just before serving.
Note: This recipe makes about 1.5 cups of wasabi dressing, which is more than you’ll need for the salad. You can use it on other salads or try it over lightly steamed vegetables. Store refrigerated for 4-5 days.
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