Sally’s Super Food Salad

GF, DF, PF, LS, DBF, AC, VV

This is one of my go to salad staples, because it’s packed with nutrients and fibre making it more satisfying than eating a salad based on just lettuce or rocket. I’ve used standard pantry ingredients that you should have on hand, but feel free to vary it by adding or swapping out other ingredients you prefer or have on hand, just as long as they are on the EYH program.

What you’ll need…

1 medium zucchini, grated

½ cup fresh beetroot, peeled and grated

1 small handful of baby spinach, mixed lettuce, rocket or kale – cut from the stem

2 – 3 Tbsps. buckwheat kernels

1 handful of mung bean sprouts

1 handful of raw almonds, soaked overnight

1 handful of pumpkin seeds, soaked overnight and toasted

1 handful of sunflower seeds, soaked overnight and toasted

2 Tbsps. fresh herbs, roughly chopped – I prefer mint and flat leaf parsley

Dressing

1 tsp. fresh turmeric, grated

Juice of ½ a lemon

1 -2 Tbsp’s. extra virgin olive oil

1 tsp. of rice malt syrup

Himalayan or Celtic sea salt and cracked pepper to taste

How to make…

Add all salad ingredients to a medium sized mixing bowl and use kitchen tongs to combine.

Add all dressing ingredients to a glass jar and replace lid before shaking vigorously to combine well. Feel free to add any of my salad dressing recipes such as the toasted sesame line and ginger dressing pictured, or for a creamier dressing, drizzle with my herb, yoghurt and tahini dressing

Serving size -2- 3 cups

Sally’s Tips…

Add a serve of poached chicken, or fish for a healthy hit of protein and for a few slices of avocado for additional healthy fats. I recommend

Gut alert –  I recommend you pre-soaking the almonds and seeds overnight before toasting and storing in an airtight container to add to salads, because this will make them easier to digest and reduce phytic acid levels as well as saving on time.