Spring Salad

Spending this spring in lockdown meant to have more time spending in nature. Colours of spring inspired me for this salad. Please notice matching colours with the flowers from my garden 🙂

This is a simple salad but a combination is brilliant with a sweet-sour-bitter taste and juicy crunchiness. It is also a perfect salad for your spring cleansing if you practice it.

Spring Salad


1 red capsicum
1 yellow capsicum
150g cauliflower
150g broccoli
1 lemon, small Meyer
20g extra virgin olive oil
Salt and pepper


1. Clean the peppers and finely dice, also keep each colour in the separate bowls.
2. Cut ‘flowers’ off the cauliflower and broccoli, finely dice the thicker stems or process only pulsing once or twice. Keep them in the separate bowls.
3. Use a serving platter and arrange each colour in the pattern of your preference. You may use aluminium foil as a separator if needed. Combine lemon juice, olive oil and seasoning and serve the salad with this dressing on a side.

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