Ginger Versicolor Salad Recipe

I made a great recipe this morning that combines everything in my fridge with my new Cuisinart processor. This salad is super-filling and detoxifying, which is helpful during this sluggish, Kapha season. It seems like a lot of ingredients, but eating it, I can feel the whites of my eyeballs light up.



2 Handfuls Baby Spinach

3 Scallions, chopped

1/4 Cucumber, sliced and chopped

4 Stalks Celery, sliced

1/2 Cup Parsley, chopped

1 Clove Garlic

2 Inches Ginger, chopped into big pieces

3 Multi-coloured Carrots, chopped into big pieces

1/4 Cup Hemp Seeds

1/4 Cup Sunflower Seeds

1/4 Cup Cashews

3/4 Cup Olive Oil

1/4 Apple Cider Vinegar

1/4 Tablespoon Chili Flakes

4 Tablespoons Honey

1 Tablespoon Miso

Juice of Half a Lemon

2 Tablespoons Water


1. Combine,  spinach, scallions, cucumber, celery in large mixing bowl.

2. Put parsley, garlic, ginger and carrots into processor and chop. Put those into a mixing bowl with other ingredients.

3. Add hemp seeds, sunflower seeds and cashews to mixing bowl.

4. Finally, for the dressing, combine remaining ingredients  (olive oil, apple cider vinegar, chilli flakes, honey, miso, lemon juice and water) into processor and blend. Add dressing to salad.

I made a little too much dressing so add it to the salad sparingly.

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