I love to eat this refreshing tropical organic salad as a starter dish. It's nice and light and simply packed with enzymes.

Raw Salad by David Haye

Raw Salad by David Haye

Ingredients

For the salad:

1 organic papaya

1 organic pineapple

2 tbsp pumpkin seeds

For the vinaigrette:

1 tsp lemon juice

1 tsp coconut vinegar

3 tbsp hemp seed oil

Himalayan rock salt

Method

  1. Peel the papaya.
  2. Lob the spiky head off the pineapple and slice off the base, then stand the pineapple up and run a long knife around the edges of the flesh, making sure you cut all the way to the bottom. Then simply lift off the skin so you're left with a log of flesh.
  3. Coarsely shred or chop the fruit and mix together. Sprinkle over pumpkin seeds.
  4. To make the vinaigrette, whisk the lemon juice and vinegar into the hemp seed oil until you have an emulsion. Season to taste.
  5. Dress the salad, mixing well with your hands, and eat immediately.

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