Super Salad Adapted From Whole Foods Superfood Salad Recipes

SUPERFOOD SALAD

Superfood Salad image

This recipe is from Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat by Pamela Salzman. It is reprinted here with permissions by Da Capo Lifelong Books. Learn more about what makes this a "superfood salad" in the post above.

Provided by Pamela Salzman

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 medium garlic clove, minced
½ teaspoon sea salt
Freshly ground black pepper, to taste
½ teaspoon Dijon mustard
2 teaspoons pure maple syrup or raw honey (not vegan)
2 tablespoons apple cider vinegar
6 tablespoons extra-virgin olive oil
8 cups baby spinach leaves (about 5 ounces)
1½ cups cooked quinoa*
2 cups finely chopped red cabbage
1 cup blueberries or pomegranate seeds (whichever is in season)
¼ cup chopped Brazil nuts
1 cup broccoli sprouts or sprouts of choice (about 2 ounces)
1 (6- to 7-ounce) can wild salmon, preferably without bones (optional; omit for vegan/ vegetarian)
1 large avocado, peeled, pitted, and cubed

Steps:

Put all of the dressing ingredients in a medium-size bowl and whisk to combine. Alternatively, put them in a jar with a screw-top lid and shake to combine.
Add all of the salad ingredients to a large bowl. Drizzle on the salad dressing and toss to evenly coat.

SUPER SALAD (ADAPTED FROM WHOLE FOODS SUPERFOOD SALAD)

Super Salad (Adapted from Whole Foods Superfood Salad) image

You will feel SUPER after eating this healthy salad!! Packed with high fiber veggies and nuts it is very satisfying.

Provided by tamitamtams

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups kale, chopped (I like to use both baby and regular)
1 cup napa cabbage, chopped
1 cup broccoli slaw mix, chopped
1/4 cup organic edamame (optional)
1/2 cup vegetables (cauliflower and carrots, I throw a few florets and baby carrots together in the food processer and g)
red onion (optional)
1/4 cup raw sunflower seeds
1/4 cup raw cashews
1/4 cup raspberries (I like using freeze dried ones slightly crumbled)
archer farms acai light raspberry vinaigrette dressing (I should make my own but something has to give sometimes and this dressing is really a pretty decent)

Steps:

Combine and toss.
**All the measurements are estimates. I typically eyeball everything based on how much I want to make. I like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. This salad stores really well in an air tight container in the refrigerator minus the dressing. I like to portion it out into single serving containers for ease as well as when I add the dressing I just replace the lid and shake to distribute the dressing.

SUPERFOOD SALAD WITH CITRUS DRESSING

Superfood salad with citrus dressing image

A quinoa salad packed full of the good stuff - broccoli, soya beans, avocados, spinach, herbs, pomegranate and pumpkin seeds

Provided by Cassie Best

Categories Buffet, Lunch, Main course, Side dish

Time 30m

Number Of Ingredients 13

Ingredients

250g purple sprouting broccoli , cut in half (or into bite-sized chunks)
175g frozen soya bean
2 ripe avocados
250g pouch cooked quinoa
100g bag baby spinach
handful soft herbs (parsley, basil, coriander or mint all work well), chopped
100g tub pomegranate seeds
100g bag pumpkin seed , toasted in a dry pan until they pop
zest and juice 1 lemon or lime
zest and juice 1 orange
1 tbsp white wine vinegar
2 tbsp Dijon mustard (or gluten-free alternative)
2 tbsp extra-virgin rapeseed oil

Steps:

Bring a saucepan of water to the boil and fill a large bowl with ice-cold water. Add the broccoli to the pan and cook for 2 mins, then add the soya beans and cook for 1-2 mins more until the broccoli is cooked but still has a bite. Drain and drop the vegetables straight into the cold water - this quickly cools them, retaining their bite and bright colour. Leave for 1-2 mins until cool, then drain and leave in the colander while you prepare the remaining ingredients.
Dry the large bowl. Add the dressing ingredients with some seasoning and whisk together. Halve, stone and peel the avocados, then cut into chunky dice and add straight to the dressing (this will stop the avocado turning brown). Add the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds, and the cooked vegetables to the bowl, and gently toss everything together. Transfer the salad to a serving platter, scatter with the remaining seeds and serve. Any leftovers will keep in the fridge for lunch the next day.

Nutrition Facts : Calories 349 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium

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