Recipe: LUI Spring Salad by Green-On

At GREEN-ON we put people and planet at the centre of everything that we do. We source local, regeneratively grown produce to bring our community nutritionally charged salads that not only nourish us but also nurture the land. Green-On is all about connection and purpose. Our philosophy is to eat for impact. 

As we come out of the depths of winter, the smell of blossoms in the air immediately makes me want to eat things that are a little more crisp, cooling and herbaceous. This salad reawakens my senses out of hibernation and kicks me into gear for the active months ahead. 

I add beetroot to a meal wherever possible. It is an absolute power house. An anti-inflammatory antioxidant, helps with brain function and athletic performance, is great for your liver and gut and the list goes on. We lacto ferment our carrots in-house to encourage the growth of healthy living bacteria that increases nutritional value and supports digestion. Chickpeas provide a source of protein to keep me sustained for hours and avocado to bring everything together and for all its good fat properties. Our Green Goddess dressing takes this salad to another dimension with its sharp, zingy, herb heavy chefs kiss coating.