1. Deseed the pepper and cut into 1 cm squares. Peel and grate the carrot. Slice across the broccoli stems so you get chopped tops and thinly-sliced stalks.
2. Mix all together, add lemon juice, spices and a little honey mixed with water and mix again. Leave in the fridge for about an hour before serving on a bed of finely shredded lettuce.
• Sunshine Carrot Salad
3 cups of carrot
1 apple
1 stalk of celery
Peel and grate and carrots and finely chop celery. Combine all ingredients above in a bowl and toss. Mix in the following dressing:
1 apple
2 cups grated carrots
Fresh apple juice or distilled water
In a blander add one apple, peeled and cored, and two cups of grated carrot. Blend until creamy. Add a small amount of distilled water or fresh apple juice to reach consistency desired.
• Summer Squash Salad
2 carrots
2 yellow squash
2 stalks of celery, finely chopped
4 scallions, minced
Juice of 1 lemon
Blend the squash and carrots. Mix together with the remaining ingredients and serve.
• Papaya Dressing
(You can also use this as a dipping sauce for cut vegetables)
1 ripe papaya, peeled and seeded
1 fresh cup of squeezed orange juice
1 fresh cup of squeezed lime juice
Blend and serve over salad
