Superfood salads
Super Green Salad
Recipe / Jacqueline Alwill
I truly believe all whole foods — fruits, vegetables, nuts, seeds, beans, legumes and whole grains — are super, but I’d be lying if I didn’t also admit that greens definitely top my personal list of go-to superfoods. Green vegetables are incredibly dense in micronutrients and low in starch, and easily comprise the majority of my plate at every meal.
Serves: 4–6
Dressing
2 tbsp Dijon mustard
½ tbsp maple syrup
4 tbsp extra-virgin olive oil
1 tbsp apple-cider vinegar
1 small head broccoli, cut into florets
1 zucchini, grated
½ cup mung bean or mixed sprouts
½ cup alfalfa sprouts
¼ iceberg lettuce
1 cup rocket leaves
½ cup mint leaves, finely sliced
½ cup parsley leaves, finely sliced
2 tbsp toasted sunflower seeds
2 tbsp toasted pepitas
Sea salt & black pepper
1 large avocado, peeled and sliced
Whisk together ingredients for dressing and set aside.
Toss together all ingredients for salad except avocado, drizzle with dressing and season with sea salt and black pepper.
Layer half the salad on to plate, followed by half the avocado slices. Repeat and serve.
Berry Salad with Skyr Dressing
Recipe / Jacqueline Alwill
Skyr has very recently become a regular on the yoghurt shelf of the supermarket, and for good reason. Originating in Iceland, it’s richer in protein compared to regular yoghurt, with a slightly tart flavour. Skyr teams beautifully with the sweetness and antioxidant-rich nature of berries in this salad and the liquorice flavours of fennel. Serve with your choice of protein.
Serves: 4–6
3 cups kale leaves,½ tbsp lemon juiceSea salt, to season
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