Base

Take a look at the lists of leafy greens, herbs and wild greens and then choose from two to five different varieties. Tear, shred or arrange whole, as desired.

First layer

Select a few salad fruits and/or vegetables and grate, dice, chop, slice away until your salad has a good layer of high-water content foods covering the greens. Be imaginative and vary the textures and shapes and arrange them artistically. If you want something sweet, small amounts of apple, orange and pineapple will probably be digested easily so long as they do not form a large part of your main salad.

Second layer

Add in any of the denser foods which appeal from the following list: sprouted beans, young sprouted grains, indoor greens, soaked or dried seeds, soaked or dried nuts, soaked dulse or other sea vegetables, olives, mushrooms.

Topping

To finish off you might want to consider adding one or some of these: fresh herbs, edible flowers, dried seed/herb/veggie/sea veggie sprinkles, ground ginger, ground flax (linseed) and/or of course a sumptuous salad dressing.

Salad ideas:

• If you are eating a purely vegetable based salad, don’t be afraid to experiment with adding some tangy or sweet fruit pieces such as orange, apple, pineapple, peach, mango, grapes or grapefruit. It can make all the difference.


• Learn how to make some great dressings so that when salad doesn’t seem so appealing you can turn it around and enjoy it immensely.

Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com