Rainbow Garden Salad

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

Combine all ingredients in a bowl and add lemon juice, Inca Inchi oil, seaweed salt and pepper to taste.