I’m back after a loooong blogging break. My excuse is the one we all make: I’ve been busy.
Busy with what? Well, I’ve moved out of my design studio space. I’d been there for five years, so it was emotional moving on, even though in the grand scheme of things it was the right thing to do.
I’ve been in touch with the lovely Annette from Pure Glow Cleanse about her guest posting some recipes. Pure Glow Cleanse are Perth’s first cold-pressed juice cleanse delivery and I can’t wait to try it out when they launch. More on them soon.
I’ve also been contracting making online stuff at Naked Specs and Stonebarn, as well as continuing with some of my freelance work, so it’s been late nights and a lot of green juice in between, but I’m feeling more and more in balance as the warmer weather approaches.
And with the warmer weather comes summery fruit – my favourites! This salad features sweet strawberries paired with spicy ginger and bitter raddichio leaves to balance out the flavours.
STRAWBERRY GINGER SALAD
3 CUPS SHREDDED RADICCHIO LEAVES 10 STRAWBERRIES, HULLED AND SLICED 1/2 AVOCADO, CHOPPED HANDFUL OF FRESH MINT LEAVES
15 PECAN NUTS, CHOPPED ROUGHLY
DRESSING
1 TEASPOON FRESH GRATED GINGER 1 TABLESPOON OLIVE OIL 1 DESSERTSPOON FRESH LEMON JUICE 1 TEASPOON AGAVE NECTAR OR HONEY
1/2 TEASPOON SEA SALT
To make the dressing, shake all ingredients together in a jar until well combined. Set aside. Mix all salad ingredients together in a separate bowl, and stir through the dressing just before serving.