Carrot & Cucumber Salad

Carrot & Cucumber Salad

3 carrots
1 cup bean-sprouts
1 small telegraph or Lebanese cucumber
I added finely sliced fennel too, but optional
2 Tbsp currants
Juice of 1 orange
¼ cup warm water
2 Tbsp toasted of mixed seeds – Sesame, Sunflower & Pumpkin seeds (see page 47 for activation of nuts and seeds)
1tsp extra virgin olive oil or Avocado oil

Let’s get started:

Mix orange juice and warm water together and add currants to soak for 30mins until softened, reserve liquid.                                        
Score skin or peel and Cucumber cut in half, deseed and chop into bite size pieces.
Peel and grate Carrots
Mix all ingredients except sesame seeds gently together.
Whisk oil into reserved liquid, season and pour over as dressing. Optional but worth it.
Sprinkle with toasted sesame seeds or mixture.

 Served in individual lettuce leaves.

Suggestions:

Great with some shredded chicken (leftovers are great.)                                                                      
 Also, perfect served with fresh fish.

*Avocado oil has a softer flavour than straight extra virgin olive oil so kids may prefer it.