It is day 7 and I have been making raw food for an entire week!  Have not skipped a day and I have tired several new recipes… and I tell you what… I am having an absolute ball.  I simply can not wait to get home from work and cook up a new recipe…

Today’s gorgeous salad is exactly that – absolutely GORGEOUS – I love this ‘new’ recipe.

Honestly it is just a salad – but wow – it is the kind of salad that you want more of.  I could imagine this being served up in a restaurant besides an eye fillet steak – or as a bed for a swordfish steak!

Tonight, in my house it will be an accompaniment to vegetarian pasta bake.  We are not a raw food house – I would love to be – but you can’t just switch overnight especially when you have a 10 year old, a 12 year old and a meat loving 40 something boyfriend… so going slow… being persistent… enjoying the wins along the way and vegetarian pasta bake is so much better than the beef mince pasta bolognaise bake I did a few years ago!

Always celebrate the small wins… remember that life is a journey and you are making changes… as I plant seeds in the garden and watch them grow I am constantly reminded that from little things big things grow.  2 years ago I was serving my children a beef lasagna followed by a chocolate pudding with icecream for dessert.  Today it is vegetarian pasta bake with ‘gorgeous greek salad’ and if they want dessert – tonight it is raw brownie slice!  And they love it and do eat it all! Plates are more frequently totally emptied in my house than ever before…

OK – the recipe for the ‘Gorgeous Greek Salad’…

Can I just say before we get to the salad – that I am in the kitchen now… bake in the oven… hummus dip next to the computer… greek salad also next to the computer… a little bit of delicious munching is going on… and I am watching my Devon Rex attempt to stalk birds between the vege patches (he will never catch one – he has always been an inside cat – but it is a tad hilarious to watch him try to do his cat thing)…

Ingredients:

2 cups baby spinach

1 Avocado

Juice of 1 lemon

1/4 cup chopped red onion

6 vine ripened tomatoes – quartered

1 Lebanese cucumber diced or thinly sliced over mandoline

2 Tbsp extra virgin olive oil

1 Tsp Himalayan rock salt

1 Tsp cayenne pepper

Method:

Slice the avocado in half and spoon out the flesh – dice.  In a large mixing bowl combine with all the other ingredients.  Toss really well so that the avocado, salt, cayenne, oil and lemon coats the greens.  Serve.  Makes 4 side serves.

ENJOY!

Ally x

Giving credit where credit is due…

Thank you AGAIN Jenny Ross – from Raw Basics…