Extreme Salad

Health Kitchen Anti Oxidant Salad Recipe

Health Kitchen Anti Oxidant Salad Recipe

Salad should be the main course of 2 meals per day. Fresh raw food contains enzymes, vitamins, minerals, 1000`s of phytochemiclas, fibre, anti oxidants. It is better not to use  processed oil in your dressing but use ground nuts for the fat.  The nuts come as a whole food with far more nutritional benefits than just fat and assist with maximum nutrition absorption in your digestion. (Processed oil including extra virgin olive oil does not assist with absorption) Having said this if you struggle eating salad without oil then just add a small amount of olive oil or try a 70% cashew mayonnaise with a little traditional dressing added.   The dressing with this recipe is a traditional oil based one. The more you eat healthy the more your body will get used to it and crave nutritious food.  

Red capsicum contains vitamin c (which is destroyed when cooked) and you need to ingest vitamin c to absorb iron from your greens well. 


  • 1 cup finely shredded red cabbage ( I use a laser peeler for this)

  • 1/2 red capsicum finely shredded

  • 4-5 cups baby salad leaves such as mixed lettuce, baby kale, red beetroot leaves, spinach, celery, red radicchio,

  • 1 cup mint leaves

  • 1/2 cup sun dried currants

  • 1 tsp raw sunflower seeds

  • 1/2 red onion finely sliced


 Wash all the leaves and dry in a salad spinner.  Chop all the leaves into thirds or quarter.  Slice the mint leaves into 3rds and toss all the ingredients together.


  • 2 Tbsp Aged Balsamic Vinegar

  • 1/2 cup water

  • 2 Tbsp Dijon french mustard

  • a grind of pepper

  • 1/2 Tsp Guar Gum to thicken

Serve the salad in a bowl at the start of a meal before you serve any cooked food, this way your family will eat more salad, will get a good dose of vitamins, minerals and enzymes. Shake up the salad dressing in a jar and leftovers will keep in the fridge for a week.