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    Superfood Salad

    Choose some green leafy veg: as much as you like and any combination of: baby spinach, oak leaf lettuce, radicchio, rocket, kale, rocket, beet leaves etc

    ¼-½ ripe avocado

    A little lemon juice or lime juice (optional)

    ¼ Mango

    1 small cooked beetroot

    1 large ripe tomato

    ½ Pepper (any colour)

    1 tbsp mixed seeds (eg pumpkin, sunflower, chia, poppy, hemp…)

    For Balsamic Dressing (10 portions, keeps well in fridge):

    50ml Balsamic vinegar

    100ml olive oil

    1tsp Dijon mustard, pinch sea salt and ground black pepper

    Place ingredients in a jug, whisk well together and pour into a bottle or jar with a lid to store.

    1. Wash leaves in a basin of cold water, place in salad spinner, spin and when leaves are well drained, put them into your salad bowl
    2. Add ¼ – ½ avocado, depending on size, peeled and cut in chunks and add to the bowl. Squeeze a little lemon or lime juice over it to complement the flavour and prevent it turning brown if you like.
    3. Wash and cut into chunks and add to the bowl
    4. Peel mango, cut into chunks and add to the bowl
    5. Cut pomegranate horizontally in half (leaving the stalk end intact), hold skin side up over your salad and bash the pomegranate skin with a heavy spoon or rolling pin. The seeds will tumble out into your salad with no mess and none of the woody white pith
    6. Cut washed pepper and cooked beetroot into bite-sized chunks and add to the bowl
    7. Sprinkle over seeds and a little dressing. Toss all together and enjoy!

    You can download printable version of recipe here: Superfood salad