Superfood Salad

With Lemon Chia Dressing

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Instructions

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1 Cook quinoa

Preheat the oven to 200°C/180°C fan. Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

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2 Prep

Meanwhile, quarter the radish. Halve the cucumber lengthwise and slice it. Zest and juice the lemon into a large salad bowl. 

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3 Dressing

Add the Dijon mustardagavechia seedsolive oilrice vinegarsalt and pepper to the lemon juice and zest. Whisk until fully combined - this is your dressing

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4 Toast

In a second bowl, toss the sunflower and pumpkin seeds in the soy sauce and sesame oil. Place the seeds on a lined baking tray and bake for 5-8 min or until starting to brown.

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5 Prep avocado

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then cube it.  

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6 Serve

Add the rocketspinachradishcucumber and quinoa to the dressing. Top with the avocado and toasted seeds

Tips for fussy eaters

Remove the greens and serve with quinoa only.

Pro tip

Don't dress the salad too far in advance.

This healthy salad is packed with 5 'superfoods', including high fibre quinoa.

Cooking Time: 25 min

Cals 641 · Prot 18 · Carbs 67 · Fat 39

Dairy-Free

Ingredients

Number of people

Salad

Red radish 125 Grams
Cucumber 1 Piece
Avocado 1 Piece
Rocket 40 Grams
Baby spinach 125 Grams

Dressing

Lemon 1 Piece
Dijon mustard 6 Grams
Agave syrup 10 ML
Chia seeds 30 Grams
Olive oil 3 Tbsp
Rice vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Side

White quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp

Seeds

Sunflower seeds 20 Grams
Pumpkin seeds 20 Grams
Soy sauce 10 ML
Sesame oil 15 ML

This healthy salad is packed with 5 'superfoods', including high fibre quinoa.

Cooking Time: 25 min

Cals 641 · Prot 18 · Carbs 67 · Fat 39

Dairy-Free

Instructions

photo

1 Cook quinoa

Preheat the oven to 200°C/180°C fan. Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

photo

2 Prep

Meanwhile, quarter the radish. Halve the cucumber lengthwise and slice it. Zest and juice the lemon into a large salad bowl. 

photo

3 Dressing

Add the Dijon mustardagavechia seedsolive oilrice vinegarsalt and pepper to the lemon juice and zest. Whisk until fully combined - this is your dressing

photo

4 Toast

In a second bowl, toss the sunflower and pumpkin seeds in the soy sauce and sesame oil. Place the seeds on a lined baking tray and bake for 5-8 min or until starting to brown.

photo

5 Prep avocado

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then cube it.  

photo

6 Serve

Add the rocketspinachradishcucumber and quinoa to the dressing. Top with the avocado and toasted seeds

Tips for fussy eaters

Remove the greens and serve with quinoa only.

Pro tip

Don't dress the salad too far in advance.

Ingredients

Number of people

Salad

Red radish 125 Grams
Cucumber 1 Piece
Avocado 1 Piece
Rocket 40 Grams
Baby spinach 125 Grams

Dressing

Lemon 1 Piece
Dijon mustard 6 Grams
Agave syrup 10 ML
Chia seeds 30 Grams
Olive oil 3 Tbsp
Rice vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Side

White quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp

Seeds

Sunflower seeds 20 Grams
Pumpkin seeds 20 Grams
Soy sauce 10 ML
Sesame oil 15 ML
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