2 cups baby greens
1 cup jicama, shredded
1 cup butternut squash, shredded
1 cup zucchini, shredded
1 pint cherry tomatoes
1 cup pineapple, cubed
1 cup mango, peeled and sliced
1 cup papaya, peeled and sliced
1/2 inch of fresh ginger root, minced
juice of one small lemon
sea salt to taste
1. Place the first three shredded ingredients on top of the baby greens. As an alternative, you may prefer to make long strips of each using your vegetable peeler.
2. Arrange the cherry tomatoes on the plate in a decorative way.
3. Blend the remaining ingredients in a blender until smooth. Transfer the dressing to a small pitcher until serving time, then drizzle over the salad.
Source of recipe: This incredibly easy salad and dressing are a refreshing combination and a great way to enjoy the bounty of summer while increasing your intake of healthy raw fruits and vegetables. This recipe can be found in my book "Beautiful on Raw; Uncooked Creations" availabe on my website.