Salads

Sweet Potato, Lentil and Baby Greens SaladOLYMPUS DIGITAL CAMERA

Makes 2 meals

Ingredients:

  • 1 large sweet potato
  • 1/2 teaspoon cinnamon
  • 1 teaspoon dried or fresh rosemary
  • salt and pepper (to taste)
  • 2 teaspoons cold-pressed olive oil
  • 1/2 cup green lentils
  • 50 g walnuts (roughly chopped)
  • 2-3 cups baby greens of your choice

For the dressing:

  • 1  garlic clove
  • 3/4-1 teaspoon apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon tamari or any other good quality soy sauce
  • 1 teaspoon cold-pressed olive oil
  1. Pre-heat the oven to 200 degrees Celsius.
  2. Dice the sweet potato in cubes, sprinkle it with salt, pepper, cinnamon and rosemary and rub the spices together with the olive oil into the potato. Bake the potato for around 30 minutes in the oven.
  3. Place the lentils in a pot with 2 cups of water, bring to the boil and simmer for further 30 minutes or until the lentils become tender.
  4. Blend the dressing ingredients together.
  5. Place the baby leaves in two bowls , top them up with the cooked lentils and pour the dressing over the salad.
  6. Arrange the roasted sweet potatoes cubes on top of the salad and enjoy!

Raw Cabbage, Carrot and Avocado Salad with Tahini Dressing

Salad _ Detox (11)

Makes 2 lunch meals or 4 side or entree serves

Ingredients:

  • 2 cups cabbage
  • 1 carrot
  • 2 tablespoon finely chopped parsley
  • 1 avocado
  • 2 teaspoons capers (optional)

For the dressing:

  • 3 teaspoons tahini
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon nutritional yeast
  • 2 teaspoons organic maple syrup (or sweetener of your choice)
  • 3 teaspoons tamari or other good quality soy sauce
  • 1  garlic clove
  1. Shred the cabbage and place it into a salad bowl.
  2. Grate the carrot and finely chop the parsley.
  3. Blend the dressing ingredients until the smooth consistency is achieved.
  4. Pour the dressing over the cabbage, carrot and parsley and mix well.
  5. Top the salad with the sliced or cubed avocado and the capers, if using.

Refreshing Lettuce Salad with Maple and Vinegar Dressing and Baked Croutons

SALAD_IIN

Ingredients: (serves 2)

  • ½ head cos lettuce
  • ½ capsicum (optional)
  • 2 celery sticks
  • 1 avocado
  • 1 orange

For the croutons: (optional)

  • 2 slices of wholegrain, rye or gluten free bread
  • olive oil spray
  • black pepper

For the dressing:

  • 2 tablespoons cold-pressed olive oil
  • 1 tablespoon apple cider or balsamic vinegar
  • ½ tablespoon water
  • 2-3 teaspoons organic maple syrup
  • Sea salt (to taste)
  • 1 small garlic clove
  1. To make croutons, preheat the oven to 400°F. Remove the crust (optional) and slice the bread in around 1-1.5cm cubes.  Line a baking sheet on a baking tray, spray it with olive oil and arrange the bread cubes on it. Spray the bread cubes with olive oil, season with pepper and bake for about 15 minutes or until croutons turn golden-brown.
  2. To make dressing, place all ingredients in the blender and process until the mixture forms smooth dressing.
  3. ulienne capsicum and celery and blanch them.
  4. Slice off the skin from oranges and cut along the inside of the membranes separating orange segments. Slice down to the centre of orange desegmenting along its membranes until you are left with the membranes only. Squeeze juice out of the leftover orange carcass into a bowl to add to the dressing (optional).
  5. Cut avocado in thin slices.
  6. Arrange oranges and avocados on the plate, place sliced lettuce in the centre, top it with blanched capsicum and celery.
  7. Drizzle with dressing and leftover orange juice, garnish with parsley or your favourite herb, add the croutons and serve immediately.

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