Green Superfood Salad Recipes

SUPERFOOD SALAD

Superfood salad image

Full of great veggies and high-fibre quinoa, this easy-to-make salad is nutritious, delicious and super-satisfying. Top with juicy pomegranate seeds for a great burst of flavour.

Provided by Jamie Oliver

Categories Healthy lunchbox Vegetables Sweet potato Feta Potato Healthy meals Mains

Time 40m

Yield 6

Number Of Ingredients 18

Ingredients

2 sweet potatoes, (350g each)
1 pinch of dried chilli flakes
1 pinch of ground coriander
1 small pinch of ground cinnamon
olive oil
200 g quinoa
320 g broccoli
35 g mixed nuts, such as walnuts, almonds, Brazils
1 pomegranate
extra virgin olive oil
1 splash of balsamic vinegar
2 limes
40 g mixed sprouts
1 punnet of salad cress, (use a mixture of varieties, if possible)
1 bunch of fresh coriander, (30g)
1 fresh red chilli
1 ripe avocado
20 g feta cheese

Steps:

Preheat the oven to 200°C/400°F/gas 6.
Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.
Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.
Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly.
Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.
Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato.
Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh.
Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with the feta crumbled over the top.

Nutrition Facts : Calories 386 calories, Fat 18.4 g fat, SaturatedFat 3.3 g saturated fat, Protein 11 g protein, Carbohydrate 46.9 g carbohydrate, Sugar 11.3 g sugar, Sodium 0.7 g salt, Fiber 5.3 g fibre

GREEN SUPERFOOD SALAD

Green Superfood Salad image

This easy and delicious salad is a way for you to get in all those servings of greens to keep your immunity up and your skin looking beautiful. This one combines some of my own personal favorites: baby bok choy, edamame, apple, cabbage, and fresh peas, with a sesame vinaigrette to bring out even more epic flavor. Green wins!

Provided by Dan Churchill

Categories Low Cholesterol

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

3 baby bok choy
1/2 cup cabbage, sliced in thin slivers
1 cup fresh green pea pods
1 cup edamame, steamed and removed from pods
1 green apple, thinly sliced
2 tablespoons olive oil
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon soy sauce
salt
pepper
2 tablespoons sesame seeds

Steps:

Combine bok choy, cabbage, peas, edamame, apple in a large bowl. This can be done right in your serving bowl.
Mix up the dressing: combine oil, vinegar, soy, salt, and pepper in a small bowl, then toss with the salad.
Top with sesame seeds, if desired.

Nutrition Facts : Calories 453.5, Fat 29.3, SaturatedFat 3.9, Sodium 232.4, Carbohydrate 33.7, Fiber 10.5, Sugar 12.1, Protein 20.7

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