Orange, Carrot and Blackcurrant Salad

Salads in Abundance with Chef Cynthia Louise

Imagine oranges, lemons, and limes, served with yummy greens, currants, and nuts. This combination makes a light, simple, and delicious salad - perfect on a hot summer day.

Serves: 2

Ingredients

(use organic ingredients where possible)

FOR THE DRESSING

• 3 tbsp umeboshi plum vinegar
• ¼  cup olive oil
• 2 tbsp maple syrup
• Black pepper, to taste

FOR THE SALAD

• 4 oranges, peeled and sliced
• 2 carrots, peeled into long strips
• Handful fresh mint
• 1 long, red chili, finely sliced
• 2 limes, peeled and sliced
• 3 handfuls rocket leaves
• 1 lemon, peeled and sliced
• ¼  cup black currants
• ¼  cup walnuts

Directions

1. To prepare the dressing, mix the vinegar, olive oil, and maple syrup.
2. Season with black pepper and set aside.
3. To prepare the salad, add all the ingredients to a large bowl.
4. Stir gently to combine all the ingredients.
5. Flood with the dressing and serve.