Here’s a superfood spin on this popular salad of days gone by. The hemp- and nut- based dressing is every bit as yummy, and full of protein and fibre.
Preparation: 10 minutes
Cook: 5 minutes
1 head Boston or iceberg lettuce, quartered
75 g (2 1?2 oz) halved grape or cherry tomatoes
1?2 avocado, cubed 1 tablespoon chopped chives
FOR THE HEMP DRESSING
75 g (2 1?2 oz) shelled hemp seeds
40 g (1 1?2 oz) raw cashews, soaked for 4 to 6 hours
1 tablespoon lemon juice 2 tablespoons umeboshi vinegar 60 ml (2 fl oz) water
1. For the dressing, place all the ingredients in a food processor and blend until
smooth. More water can be added, 1?2 tablespoon at a time, until a thick, pourable dressing is achieved.
2. Place each quarter of lettuce on a plate with a few tomatoes and pieces of
chopped avocado. Top with the hemp dressing and sprinkle with the chives.
Rocket and Berry Salad
This summery salad is brimming with vitamin- and antioxidant-rich berries and omega power from the flax oil dressing.
Preparation: 5 minutes
120 g (41?4 oz) rocket
1?2 sweet, mild onion, thinly sliced
150 g (5 oz) sliced strawberries
75 g (21?2 oz) fresh blueberries
75 g (21?2 oz) fresh blackberries
FOR THE VINAIGRETTE
3 tablespoons flax oil
2 tablespoons red wine vinegar
1 garlic clove, minced sea salt and freshly ground black pepper, to taste
1.Place the rocket, onion and half the berries in a large salad bowl.
2.For the dressing, combine the flax oil, vinegar, garlic and seasoning, add to the
salad and toss. Top with the remaining berries and serve.
Recipes and images from Superfoods 24/7 by Jessica Nadel (Murdoch Books) $29.99. Buy the book here.
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