I love to eat this refreshing tropical organic salad as a starter dish. It's nice and light and simply packed with enzymes.
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
- Peel the papaya.
- 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.
- Coarsely shred or chop the fruit and mix together. Sprinkle over pumpkin seeds.
- To make the vinaigrette, whisk the lemon juice and vinegar into the hemp seed oil until you have an emulsion. Season to taste.
- Dress the salad, mixing well with your hands, and eat immediately.
For more recipes and tips on going organic this September, please check out our facebook page https://www.facebook.com/organicuk/