• Nina-Rose Hubbard

Sunshine Salad

Assorted salad leaves, organic alfalfa sprouts, sliced radishes and grated purple carrots, topped with toasted pumpkin seeds, avocado, and, of course, Macadamia White. For the dressing I made a yummy mustard, caper vinaigrette. This salad is SO delicious and SO full of goodness, it feels like your body starts shining as soon as you start to eat it (science).

 

The three rules of salad dreams:


  1. A wide range of colours - We might not be about the gaudy "eat the rainbow trend" on Instagram, but we're one hundred percent behind the sentiment. Each colour group of vegetables contains their own unique set of phytochemicals. Adding 2-3 different colours to your salad is going to ensure a meal various in nutritions and flavour.

  2. Something crunchy, something soft, something fresh - Toasted pumpkin seeds, walnuts, sunflower seeds, pine nuts or pecans. The options are vast.

  3. 1:3 ratio - A general rule for salad dressings is 3 parts oil to 1 part acid.


We made this for the two of us and it comfortably served us. I'll add the links of where we bought our ingredients down below.


For the salad:

1 bag of assorted salad leaves

A handful of alfalfa sprouts

5 radishes, finely sliced

1 large purple carrot, grated

1 avocado, roughly chopped

1 large handful of pumpkin seeds

2 cubes of Macadamia White


For the dressing:

1 tsp dijon mustard

1/2 tsp maple syrup

2 tbsp of capers, finely diced

2 tbsp apple cider vinegar

6 tbsp extra virgin olive oil

A good grind of pepper


Start by washing all the veggies in a colander, then they can start to dry off as we toast the nuts.


Put a frying pan on a high heat and add the pumpkin seeds. We're waiting for them to expand and brown but we don't want them to burn, so give the pan a good shake every 30 seconds or so. Once they're done they should be puffed out and smelling very aromatic and nutty, add them to a side dish or bowl.


Whilst the seeds are toasting, grab the salad leaves and start to slice them as a bunch into ribbons, then add them to the salad bowl. Next grate the carrot onto the leaves, following with the finely sliced radishes a handful of alfalfa sprouts and the chopped avocado.


Next for the dressing - add the mustard, maple syrup, and finely diced capers into a bowl or jar and mix into a paste. Follow with the oil, cider vinegar, and pepper, then either beat with a fork, or, if you're using a jar then add the lid and give a good shake until it all starts to bind together. Taste and add salt, pepper, or tobacco if needed.


Pour the dressing onto the salad and mix everything together. Top with a handful of pumpkin seeds and then tear the Macadamia White on top.


Earth Natural Foods

Macadamia White

Avocado

Alfalfa sprouts

Radishes

Pumpkin Seeds

Maple syrup

Apple cider vinegar


Wild Country Organics @ The Primrose Hill Farmers Market every Saturday

1 bag of assorted salad leaves

1 large purple carrot, grated


Pomona

Capers

Extra virgin olive oil