New year, new start! After the rich excesses of the Christmas season, how about a fresh, healthy, yet filling salad to help you detox? This is so quick to prepare & also makes a terrific packed-lunch.
This salad combines the creaminess of avocado with the sweetness of pomegranate seeds, pepperiness of rocket, earthiness of beetroot, saltiness from olives & lots of crunch coming from the diced cucumber & seeds.
Avocados are rich in oleic acid, a monounsaturated fatty acid which helps lower blood cholesterol levels & blood pressure & improves cardiovascular health. They also contains anti-oxidants that help remove harmful toxins & free radicals from the body, prevent premature ageing in cells, increases immune system functioning & great for shiny thick hair!
Furthermore, avocados are also rich in fibre & 20 different vitamins & minerals, important again in maintaining a healthy cardiovascular system & also, important for healthy kidneys & eyes.
I adore pomegranate seeds in salad; they are fruity, tangy & look like glistening jewels! Pomegranates are packed with anti-oxidants especially punicalagins which are important for a healthy heart & circulation & maintaining healthy blood cholesterol levels.
I have topped this salad with succulent prawns* which contribute to the protein content, along with the 2 varieties of hummus.
I have given 3 different types of salad dressings to keep things interesting & have included some ground chia seeds to act as a thickener & to boost the omega-3, protein content.
Preparation time: 10 mins
Bag of rocket leaves
1/2 cucumber, diced into large chunks
1 red onion, sliced
4 raw beetroots (I prefer the unpickled variety), cut into chunks
Handful of olives (green or black)
220g jumbo king prawns, cooked.
Pomegranate seeds from 1 pomegranate
Seeds: handful of pumpkin seeds & sunflower seeds
Ground black pepper
Salad. In two separate large bowls (I have used pasta bowls), layer up the salad starting with rocket leaves, then the beetroot & cucumber chunks, red onion slices & olives, then the pomegranate seeds. Top with cooked prawns & seeds. Season with black pepper.
For the salad dressing: mix whichever dressing ingredients you are making together in a small bowl. Drizzle on top of the salad.
Top with goji cashew hummus & kale hummus. Serve with toasted rye or sourdough bread.
*If you are not so keen on prawns, you can always substitute for other protein sources such as grilled chicken, canned tuna, cooked quorn sausages (I like mine sliced up), other types of fish.
By adding ground flaxseed as a topping, you can boost the omega-3, protein & fibre content.
Sprouted seeds also make a fantastic topping too.
You can increase the protein content by adding hard boiled eggs too.
Don’t forget you can find my favourite recipes in my FREE eBook here.