Green Vege Salad

 

Ingredients

2 bunches broccolini, ends chopped off

2 red onions, sliced horizontally

250g greens beans

250g green peas (can substitute for edamame beans or cooked/canned legumes of choice)

1/2 cup natural or roasted almonds

1/4 cup toasted slivered almonds

 

Method

  • Pre-heat oven to 180 degrees celcius. Line a baking tray with baking paper. Line the tray with red onion slices & roast for around 15 mins. 

* Alternatively- in a non-stick pan with 1tsp of oil, lightly fry the red onion slices until cooked. Trying to keep them in their shape.

  • Lightly steam brocollini, green beans & peas for 3-5mins. If serving the salad later- rinse vegetables under cold water, this will stop the cooking process.

  • Place all vegtables onto a serving platter, mixing all vegetables together. Place the red onions around & throughout the salad.

  • Sprinkle with whole almonds & slivered almonds.

 

Options:

  • Serve as is or

  • A delicious dressing to go with this is a Tahini, lemon juice & a dash of honey. Sprinkled with dried chilli flakes if you're a chilli fan!

  • If you can tolerate dairy, or are not vegan- yoghurt, tahini, lemon juice & honey also testes great!

 

Serving suggestions:

  • Serve underneath a crispy skinned piece of organic or wild caught salmon.

  • Organic chicken breast, crusted in sesame seeds & pan fried in a touch of coconut oil.

  • Pan fry some Tempeh in coconut oil, turmeric & sweet paprika.

  • Poach two eggs & some avocado- have as breakfast, lunch or dinner.

  • If you have leftovers, sprinkle some quinoa, buckwheat or brown rice throughout. Add a complete protein source (eggs, chicken, fish, meat). Drizzle with some fresh olive, hemp or flaxseed oil.

 

Enjoy your fresh, healthy, super easy & tasty, every day greens mix!

 

 

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