Tricolor Salad

4 Large Plum tomatoes, sliced
dash Atlantic Kelp granules
1 Large Avocado, sliced
dash Cayenne pepper
2 Jicamas, sliced
dash Celtic Sea salt
Herbes de Provence 1 bunch
Basil Seasoning
3 T. Udo’s Choice oil Blend
Sprig Spearmint
dash Freshly ground black pepper

Arrange the slice tomatoes and jicama on two plates. Crush a few pinches of the Sea Salt Seasoning flakes. This will draw out some of the juices from the plum tomatoes. Set aside in the refrigerator and let marinate for about thirty minutes. just before serving, slice the avocado flesh crosswise into half moons. Place the tomato on the salad and mince some of the basil leaves. Sprinkle on the minced basil leaves randomly. Whisk the olive oil and the rest of the seasoning together, and drizzle over the plate of salad. Throw a dash of the kelp over the salad, and garnish with the spearmint and basil.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature