Raw Mexican Cous Cous Salad, with Avocado Cream

by Natalie Ruggeri March 18, 2017 2 min read 0 Comments

Raw Mexican Cous Cous Salad, with Avocado Cream

Super Nourishing and a satisfying raw creation the whole family will adore, a beautiful example of how eating raw not only is amazing for you, it goes well beyond just boring lettuce and carrot sticks. This li creation was a huge hit at my Whole and Raw living for Wellness Workshop, I hope you will enjoy it too xx

Ingredients

3 cups of raw cauliflower, blended in a food processor until broken down into small grain 

like pieces

2 tomatoes de seeded and finely diced

1 corn on the cob, sliced to remove kernels 

1 capsicum finely diced

1 cup of tinned black beans, rinsed and drained

2 shallots finely sliced 

1 cup of coriander finely chopped 

1 cup of flat parsley finely chopped 

Dressing

1/4 olive oil 

1 tbls apple cider vinegar

1 tsp cumin powder 

1 tsp chill flakes

1 tsp garlic powder 

Juice of 1 lime 

2 drops of coriander Doterra oil

Salt & pepper to taste

Avocado cream

1 large ripe avocado

1/2 a lime juiced 

1/2 tsp garlic powder

3 tbls greek yogurt 

Salt & pepper to taste

Directions

To make avocado cream, place avocado into a blender add lime juice, yogurt, salt and pepper and garlic powder blend until smooth and creamy, place in the fridge until salad is made.

To make dressing, place all dressing ingredients into a small bowl whisk until everything is well combined, set aside.

To make the salad dice, chop and slice all of the salad ingredients and place them into a large mixing bowl, add the drained black beans and stir until well combined, pour over the salad dressing and mix until everything is well coated, spoon salad into the serving bowls and place a spoon full of the avocado cream before serving, yummmmm xx



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