Superfood Salad



 

What superfoods are you implementing into your daily diet? If you can’t ramble off a few in your head right this second, then maybe it’s time to start adding some of these superfoods into your diet.


This is what I had for dinner last night. I was craving greens, but greens alone have never done the trick for me. I need substance, I need spicy and I need enough for some leftovers the next day.


BASE:

  • spinach

  • arugula

  • cilantro

TOPPINGS:

  • 1/2 avocado with Dulse flakes (sea vegetables)

  • 1 large red onion, sautéed

  • 1 baby plum tomato with chia seeds

  • 1/2 cup quinoa - cooked in veggie broth, then added the juice of 1 large squeezed lemon, 2 tbsp of turmeric powder, and pepper to taste.

  • Roasted chickpea and garlic cloves - rinse and dry 2 cans of chickpeas, preheat oven to 425, place dry chickpeas & peeled garlic cloves (as many as you’d like) into a bowl, toss with 2 tbsp avocado oil, 1 tsp paprika, 1 tsp turmeric, salt, pepper and cayenne to taste. Lay flat on baking sheet and roast for about 20 minutes.

DRESSING:

  • juice from 2 large lemons

  • 1-2 tbsp of maple syrup (depends how sweet you like it)

  • 1 tbsp of cumin powder

  • Cracked pepper & sea salt to taste

Place in a mason jar and shake (I like to double this recipe to have some left over). It will last up to a week in your fridge and is great on everything!


TO SERVE:


Place in a large bowl, drizzle with dressing & enjoy!




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