Ingredients:
3 medium sized zucchinis, grated
1 red capsicum, sliced
¼ purple cabbage, sliced thinly
150g orange cherry tomatoes, halved
2 spring onions, sliced diagonally
handful parsley chopped

Dressing:
80 ml lime juice
80 ml coconut aminos or tamari
½ teaspoon grated ginger
1 tablespoon olive oil
Salt and Pepper to taste

Method:
Prepare dressing and set aside.
Grate zucchini and place in colander to remove excess liquid.
Combine all ingredients in salad bowl and dress prior to serving.

Serves 6

Ingredients:
2 eggplants
2 roma tomatoes, chopped
¼ red onion, diced
Handful fresh basil leaves, sliced
Goats cheese (optional)

Dressing:
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Organic Coconut Vinegar (Balsamic Style)
Salt & pepper to taste

Method:
Slice eggplant length ways and sprinkle with salt. Set aside for approximately 30 minutes for eggplant to soften.
In the meantime, combine tomatoes, onion and basil.
Add dressing ingredients to tomato mixture and set aside until eggplant is ready.
Preheat oven to 180 degrees.
After 30 minutes, rinse and pat dry eggplant. Place on tray and top with prepared tomato mixture. Season with salt and pepper and if using Goats cheese, place small pieces over tomato mixture.
Cook in oven for approximately 40 minutes.

Makes approximately 6-8 slices

Ingredients:
4 salad tomatoes, diced
3 lebanese cucumbers, diced
½ red onion, diced
4 tablespoons hemp seeds (can use cauliflower rice instead)
½ bunch parsley, chopped

Dressing:
2 lemons juiced
salt & pepper to taste

Method:
Prepare the dressing and set aside.
Combine the vegetables, herbs and hemp seeds.
Toss with dressing.

Serves 4-6 as side

Ahh broccoli! High in Vitamin A, D,  & K, and also know for its health benefits in fighting chronic diseases such as cancer, inflammation, and oxidative stress makes this a winning dish. Such a quick, simple delicious salad that can be enjoyed on its own or as a side to any protein. The combination of mint with the lemon/lime based dressing makes it extremely refreshing on a warm summer's day.

Ingredients:

1 head of broccoli
100g baby spinach, chopped
4 spring onions, chopped
2 tablespoons pumpkin seeds
2 tablespoons Goji berries
handful parsley, chopped
handful mint, chopped

Dressing
3 limes or 2 lemons, juiced
1 tablespoon olive oil
salt and pepper to taste

Method:

Chop broccoli to fine pieces or place in blender for 3-5 seconds until you get the size that you want.
Prepare spinach and onions and add to broccoli.
Sprinkle with seeds, berries and herbs.
Combine dressing ingredients and pour over salad.

Serves 4