Iceberg lettuce
1 diced Cucumber
1 chopped Tomato
1 grated Carrot
1 diced Avocado
½ diced Red capsicum
¼ cup Sunflower seeds
1 diced Celery stick
Handful Alfalfa sprouts
Corn kernels off one cob
½ tsp herb salt
4 slices wholemeal bread  


1 cove garlic-crushed
Juice 1 lemon
2 tsps brown sugar
1 can coconut cream



Break iceberg lettuce and endive into small pieces.

·       Toast bread and cut into cubes. 

·       Place into large salad bowl with remaining ingredients.

·       Mix sauce ingredients together and toss through salad.



Dress with the sweet mayo sauce (see recipe) instead.

Add cooked chickpeas, chopped snow peas.

Add sunflower seeds.

Serving suggestions:
Yummy on it’s own, with hot chips or put into a wrap.