INGREDIENTS
- 1 zucchini peeled
- 1 carrot – peeled
- 1 fennel bulb (small)
- ¼ red cabbage
- 150 grams cos or other variety of lettuce leaves
- 2 small apples – peeled
- 1/3 cup of dried coconut chips (or shredded coconut)
- Handful of fresh mint leaves – chopped
- Handful of fresh coriander leaves
Dressing
- ¼ cup of egg mayonnaise
- 2 tablespoons lemon juice
- 3 tablespoons shredded coconut
- 2 tablespoons Macadamia oil
- 2 tablespoons feta (soft)
DIRECTIONS
- Using the course shredder and/or the course grater attachments process the zucchini, carrot, fennel, cabbage, lettuce and apples in turn and then arrange on a serving dish.
- Top with the coconut chips and the fresh herbs
- To make the dressing either mash or combine with a fork, ensuring that any lumps are removed.
- Drizzle the dressing over salad to serve.
NB: I used a combination of both the course shredder and the course grater attachment to obtain a variety of sizes in the salad ingredients.
Kyrstie is mum to two boys aged 6 and 3 years old.
She writes family friendly recipes at A Fresh Legacy-A leaf from my garden and aims to inspire families to grow fresh vegetables and cook together.
Kyrstie is passionate about cooking fresh meals from scratch for her family and friends. She supports local farmers and producers when there is not enough to collect from her backyard garden.
Find Kyrstie at A Fresh Legacy – A leaf from my garden