Su­per­food salad with tahini dress­ing

Australian Women’s Weekly NZ - - CONTENTS -

There are many ev­ery­day su­per­foods that are read­ily avail­able to most of us in the su­per­mar­ket. Here I’ve com­bined a se­lec­tion of these to cre­ate the most stun­ning salad. The quinoa, al­monds and tahini pro­vide a sig­nif­i­cant amount of pro­tein, mak­ing it a

ter­rific ve­gan and veg­e­tar­ian meal op­tion. But, if you like, you can boost the pro­tein fur­ther by adding a lit­tle chicken, red meat or fish.

SERVES 4 TIME 25 MIN­UTES DAIRY- AND GLUTEN-FREE, SUIT­ABLE FOR VEGETARIANS AND VEGANS

135g (⅔ cup) quinoa

200g kale, stalks re­moved and leaves torn into pieces

125g (1 bunch) broc­col­ini, cut into bite-sized pieces

4 as­para­gus spears, sliced into bite-sized pieces

140g mixed let­tuce leaves

½ car­rot, shred­ded us­ing a man­do­line or finely grated

½ red onion, thinly sliced hand­ful basil, leaves picked hand­ful flat-leaf (Ital­ian) pars­ley, leaves picked

½ av­o­cado

100g snow peas, trimmed and thinly sliced di­ag­o­nally

40g (¼ cup) al­monds, roasted and roughly chopped 1 ta­ble­spoon pepi­tas (pump­kin seeds)

1 ta­ble­spoon sun­flower seeds

2 ta­ble­spoons mi­cro herbs (such as mi­cro rocket and radish, op­tional to serve)

1 ta­ble­spoon chia seeds, to serve

Su­per­food salad with tahini dress­ing

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