In our natural and vegan cooking classes we have created countless types of salads, in all seasons.

It is important to eat raw food respecting the seasonality of the ingredients.

Here’s an idea to make a simple Spring salad:
Wash all the vegetables and cut into strawberries and kiwis.

In a large bowl, season the cabbage with sea salt, extra virgin olive oil and vinegar.

Lay down the cabbage on the serving dish then garnish with rocket, carrots and bean sprouts.

Finally we add strawberries and kiwi.

Beautiful and good!