As you all know, it’s detox season at the Tea Emporium. I’d like to share two of my favourite salad recipes with you this week. They’re both beautiful, colourful, light, nutrient-dense, anti-inflammatory and most importantly, absolutely delicious! Both pair well with tea, an added bonus.

Ruby and Gold Beetroot, Apple, and Carrot Slaw

1  Red Beetroot-grated

1  Gold Beetroot-grated

1 Granny Smith apple-grated

2 carrots grated-use both purple and orange varieties for even more gorgeous colour

Juice of 1 lime

1 tablespoon grated ginger (optional)

1 tablespoon extra virgin olive oil

Sea salt and pepper to taste

Combine all ingredients in a large bowl.  Pair with Ginger Sencha or Rooibos Ginger Melon.

beet root


Emerald Kale, Green Mango, Red Pepper and Pumpkin Seed Salad

1 Bunch Kale, chopped and massaged with a bit of olive oil (I like the red winter variety for colour but any kind will do)

1 Red Bell Pepper-julienned

1 Green Mango-Julienned or diced

Half a red onion-finely sliced (optional)beautiful kale

Handful of raw pumpkin seeds

2 teaspoons of finely chopped jalapeno, seeds removed (optional)

Juice of 1 lime

Salt and pepper to taste

Combine all ingredients in a large bowl. This one tastes even better if you let the flavours meld together for a few hours. Pairs well with Green Tea Kombucha Lime or Sencha Kiwi Garden.