This super green salad goes well with most meals but is also really good on its own. Simply add some leftover chicken, tuna or salmon for a nutritious lunch.
If you are making this recipe just for yourself, you’ll have enough for at least two lunches, so add the avocado and dressing just before serving. This salad is best when chopped quite finely ...
1 small broccoli (just the very tops)
1 kale leaf, stem removed and finely sliced
1/2 Lebanese (short) cucumber, chopped
15 g (1/2 oz./ 1/2 cup) flat-leaf (Italian) parsley, chopped
8 cherry tomatoes, quartered
3 tbsp. pomegranate seeds
1 tbsp. sunflower seeds
1 tbsp. tamari-roasted almonds, chopped
1 tbsp. pepitas (pumpkin seeds)
1 tbsp. currants
1 avocado, chopped
Squeeze of lemon juice
Combine all of the ingredients in a bowl and mix together. Season with salt and pepper and top with plenty of the Green Herb dressing.
Makes about 130 g (4 1/2 oz./ 1 cup)
2 tbsp. olive oil
2 tbsp. macadamia oil
2 tsp caramelized red wine vinegar
2 tsp water
1 large handful of mint
1 large handful of flat-leaf (Italian) parsley
1 small garlic clove
Juice of 1/2 lemon
Put all of the ingredients in your smoothie maker or blender, season with salt and pepper and blitz until smooth. If you do not use it all at once, it can be stored in the fridge but its green colour will not stay as bright.
Regular readers will know there is a variety of recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.