Fresh and Crunchy Salad
Salads are my go to meals in the summer and this one makes a great lunch or side salad. The fresh and zingy Asian flavours of the dressing tops it off nicely.
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For the salad
  1. 100g baby leaf spinach
  2. 1 grated carrot
  3. 1 bunch spring onions (chopped)
  4. 300g baby new potatoes (halved and boiled)
  5. 100g fine green beans (blanched)
  6. 100g mange tout
  7. 100g cherry tomatoes (halved)
  8. ½ cucumber (seeds scooped out and sliced)
  9. ½ cup cooked quinoa
  10. ½ cup cooked couscous
  11. ½ sweet red pepper (chopped)
  12. 60g olives
  13. 1 tbsp. pumpkin seeds
  14. 1 tbsp. sunflower seeds
For the dressing
  1. 2 tbsp. crème fraiche (or you can use Greek yogurt)
  2. 1 tbsp. water
  3. 1 inch piece of ginger (grated)
  4. 1 red chilli chopped (I used the fatter red chilli as they aren't too hot but have a nice flavour)
  5. 2 tbsp. chopped fresh coriander
  6. Juice of 1 lime
  7. Salt and pepper to taste
  1. Prep the quinoa, couscous and all your vegetables for the salad and mix everything together in a large bowl.
  2. In a separate small bowl place all the ingredients for the dressing and mix well.
  3. Add the dressing when you're ready to serve to keep the fresh, crunchiness of the salad.
  4. It really couldn't be simpler than that.
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