Renee Voltaire is a very talented chef focusing on raw food in Sweden. From her latest cookbook En salig blanding (A mix of everything) I got inspired for this recipie for a simple yet delish salad that i served with some marinaded chicken last night. To make it, just wash some spinach and rocket salad in ice cold water (to make it crispy and fresh). To prepair the broccoli, split it into small boquets and add to a bowl with the juice from half a lemon and a pinch of sea salt. Massage with your fingers until softer. Mix with the green leafs and toss with dressing of choice. I made a simple one with lime juice and zest, some honey, sea salt, black pepper and olive oil. Roast a large handful of almons in a pan until they get some colour. Sprinkle the almonds over the salad and enjoy!
Love Sara
