[cooked-sharing]
1 cup spinach leaves
1 cup rocket leaves
50 g snow peas sprouts
4 organic eggs, boiled, peeled and quartered
½ cup mung bean sprouts
½ cup red onion, sliced finely
1 medium carrot, grated or chopped
200 g cherry tomatoes, cut in half
2 radishes, sliced
3 sprigs each of basil, mint, parsley and chives, chopped
Lemon and CH Inca Inchi Oil to drizzle over the top
CH Seaweed Salt and pepper to taste
1
Combine all ingredients in a bowl and add lemon juice, Inca Inchi oil, seaweed salt and pepper to taste.
CategoryLunch
Ingredients
1 cup spinach leaves
1 cup rocket leaves
50 g snow peas sprouts
4 organic eggs, boiled, peeled and quartered
½ cup mung bean sprouts
½ cup red onion, sliced finely
1 medium carrot, grated or chopped
200 g cherry tomatoes, cut in half
2 radishes, sliced
3 sprigs each of basil, mint, parsley and chives, chopped
Lemon and CH Inca Inchi Oil to drizzle over the top
CH Seaweed Salt and pepper to taste
Directions
1
Combine all ingredients in a bowl and add lemon juice, Inca Inchi oil, seaweed salt and pepper to taste.