Superfood Salad
This vibrant and refreshing salad features a delightful combination of vegetables and a tangy Thai sweet chilli dressing. With a mix of crunchy textures and fresh flavors, it's a perfect option for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 100g frozen edamame (soya) beans, defrosted
- 1 medium carrot , peeled and cut into matchsticks
- 1 red pepper , seeded and cut into matchsticks
- 75g broccoli , cut into tiny florets
- 20g pumpkin seeds
- 50g bag mixed salad leaves
- 2 tbsp Thai sweet chilli sauce
- 1 tsp white wine vinegar
Instructions
- 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.
Yield
Serves 2
Nutrition
- Calories: 349 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.9 milligram of sodium
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