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Purple Antioxidant Salad


10 min Cooking Time, Serves 4

  • 1 head radicchio

  • 1 cup pickled red cabbage

  • 1 punnet red radish

  • Alfalfa

  • 1 bravo apple

  • 1 + 3 tbsp lemon juice

  • 1/2 cup olive oil

  • 1/3 cup balsamic glaze

  • Salt/pepper


  1. Clean the radicchio, radishes, and alfalfa in iced water then drain and set aside. Finely slice the radishes, and cut the radicchio head horizontally every 2cm.

  2. Quarter and core the bravo apples, and then finely slice. Apple the apple slices to a bowl of iced water with 1 tbsp of lemon juice (this will stop the apple from browning).

  3. In a small and clean jam jar, add the remaining lemon juice,oil,balsamic glaze, salt and pepper. Screw on the lid and shake until just thoroughly will need to mix again just before serving as it will desperate quickly.

  4. Arrange all the salad ingredients onto a large platter, and pour over the salad dressing.

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