Blogging is back!
If you’ve been following along on my facebook page
or instagram (girlonraw), you’ll know that this week, we returned from 2 weeks in Koh Samui, Thailand where we stayed at the Spa Resorts
(more on that in a future post).
Pat completed a 7 day detox fast whilst I couldn’t due to being pregnant, so I indulged in the raw deliciousness at their award winning restaurant, Radiance.
One of the favourite dishes we enjoyed was the Spa Salad, which don’t let the fact it’s a salad fool you, it was most definitely a meal sized salad, I enjoyed more than four times during our stay for either lunch or dimmer. And once Pat completed his fast, he enjoyed the salad more than a few times too.
A few readers mentioned they had managed to get the recipe from the chef on their stay at the spa, I had no such luck, but with a copy of the restaurant menu (cost 100bht in the gift shop), I played around with the listed ingredients and this is what I came up with, and we think it’s pretty spot on.
Spa Salad Dressing
1/2 c apple cider vinegar
1 c extra virgin olive oil
1/4 c raw honey
1 clove garlic
1/2 tsp dried basil
Place all ingredients in a blender save for the olive oil until well combined.
Turn blender to lowest setting and slowly drizzle in the olive oil. Alternatively add olive oil at the end and blend but do not over process.
This volume of dressing will last in an airtight container in the fridge for at least a week and can be used for many salads.
We served it upon shredded red and green cabbage, red capsicum, cucumbers, zucchini, tomatoes and romaine/cos lettuce.
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