Winner Winner Salad Dinner!

People often ask what I eat, so here is the recipe for a simple but loaded salad that I have 4-5 times a week. Many of you will have gasped at the monotony of having it that much, but it’s packed full of goodness and I really enjoy it!

Over the years of being plant-based, I’ve tried and tested many recipes to find what works for my body. As simple as a salad may sound, this one is really well balanced and includes the nutrients I like to be consuming daily.

 

INGREDIENTS

  • 1x handful of Spinach, Watercress and Rocket
  • 1/2 a pepper (I vary the colours throughout the week)
  • 1x tomato
  • 1x carrot
  • 1x cooked beetroot
  • An inch of cucumber
  • 1/2 an avocado
  • 2 x radishes
  • a chunk of fennel
  • A handful of mixed seeds (pumpkin, sunflower, sesame, linseeds)
  • Coriander and Dill
  • 1/2 cup of Frozen Edamame
  • 1/2 cup of cooked lentils or cooked quinoa

DRESSING

  • A good glug of cold-pressed, extra virgin olive oil
  • 2 caps of apple cider vinegar
  • a squeeze of lime or lemon juice
  • pinch of black pepper
  • 1/2 teaspoon harissa spice
  • 1 teaspoon turmeric powder
  • 1 heaped teaspoon of paprika
  • teaspoon of tahini

METHOD

  1. Finely dice carrot, beetroot, pepper, fennel, radish, cucumber, tomato, avocado and place in a bowl
  2. Add boiling hot water to the edamame and allow to sit for a few minutes to defrost before draining and adding to the bowl
  3. Add the lentils (or quinoa) to the bowl
  4. Finely chop the leaves and herbs
  5. Sprinkle the seeds
  6. Add the dressing and give it all a really, really good mix!

It may not look fancy but trust me, it tastes good!

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