Friday, 6 November 2015

Super Spring Salad with Zangy Dressing

Days are warming up and the garden is FULL of scrumptious greens! Time to get busy in the salad making industry... yum yum!

1 LARGE mixing bowl of mixed finely sliced garden greens (lettuce, kale, beetroot leaves, parsley)
1 small jap pumpkin
1 sweet potato
2 Tbs olive oil
1 onion, diced
1 bunch Broccolini, cut into florets and chunks
2 cups of sugar snap peas
1 red capsicum sliced
OPTIONAL: cubed, seasoned and stir fried tofu to go on top

  • Preheat oven to 190 degrees celsius.
  • Dice the pumpkin and sweet potato into 2 cm cubes. Rub in the olive oil and place on a lined tray and bake for 25 minutes or until cooked through and browning a little. Let it cool a little.
  • Stir fry together the onion, broccolini, snap peas and red capsicum with a  little bit of olive oil and salt until JUST starting to soften and they are BRIGHT in colour... not dull :( Remove from heat immediately and transfer into another dish,

2 Tbs apple cider vinger/ lemon juice
1/4 cup lemon juice
2 dates, pitted
1/4 cup honet
1/4 cup olive oil
1/2 cup cashews
2/3 cup coriander
2 cloves garlic
1 small onion
1 tsp cumin powder
1/2 tsp turmeric
1 tsp salt
1/4-1/2 cup water
  • Blitz all the ingredients together in a high speed blender until your dressing APPEARS ;)
Layer the salad greens, stir fried vegetables, roasted vegetables and then a good pour of dressing. YUM!! OH... and the tofu too... super yummy!!

"Let food be your medicine"


  1. Looks amazing. .

    Love this Blog. Just wondering if you have any more desserts up your sleeves?

  2. HẰNG

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