Recipe: Purple Antioxidant & Lychee Salad

PURPLE ANTIOXIDANT & LYCHEE SALAD

Chef's tip: Serve chilled tossed with dressing for a refreshing boost.

Antioxidant Mesclun

Ingredients:

• 30g Red Amaranth leaf
• 30g Red Kale leaf
• 10g Red Radish, sliced
• 10g Red Shiso leaf
• 10g Acai berry
• 10g Cranberry
• 5g Red Basil leaf
• 5g Each of fresh Lychee & Pink Pomelo

Method:

1. Rinse & clean ingredients, prepare and combine. 
   (Pat-dry without extra water) & chill.

Lychee Dressing

Ingredients:

• 1 cup Allswell Lychee drink
• 1 tsp Organic Gula Melaka, coarse
• 1/3 tsp Himalayan Pink Salt
• 1 squeeze Fresh Lemon juice

Method:

1. Using a hand held blender, combine and blitz.

Assemble & Serve

Antioxidant Mesclum tossed with Lychee Dressing