This salad is fresh and light, combining you’re daily dose of raw greens with sweet snacking tomatoes, the pepitas and sunflower seeds give this salad that extra crunch and the green goodness dressing gives it that extra zing. Great as a side salad with steak or lamb fillet. YUMMY!
Ingredients
Salad
- 120 g mixed spinach and red beetroot leaves or any green leafies you love
- 1 punnet of sweet snacking tomatoes or cherry tomatoes
- 2 bunches Australian asparagus, woody ends removed
- 2 bunches broccollini
- 80 grams pepitas
- 60 grams sunflower seeds
- 1 tablespoon organic tamari
Ingredients
Green Goodness Dressing
- 1 Avocado
- 1 heaped tablespoon unhulled tahini
- Juice of 1/4 lemon
- 1 to 2 cloves of garlic depending on taste
- salt and pepper
- 3 tablespoons of water
Method
Salad
- Place pepitas and sunflower seeds in a pan a dry roast over a low heat. As they start to pop and turn brown add tamari and take off heat, set aside.
- Pour a small amount of water into fry pan and add asparagus, season with a little salt. Cook for about 2 min or until asparagus starts to turn a brighter green.
- Add broccolini to pan and combine with asparagus. Cook for a further 2 min or until vegetables just start to soften, you still want crunch in the asparagus and broccolini for the salad. Set aside to cool.
- Add spinach and beetroot leaves and snacking tomatoes to large salad bowl.
- Once asparagus and broccolini have cooled added them to bowl and toss to combine.
- Sprinkle pepitas and sunflower seeds over the top.
Green Goodness Dressing
- Place all ingredients in a food processor and process until combined.
- Taste test and add extra lemon juice, salt or pepper to taste.
- Add extra water for desired consistency.
Dressing can be served as a side with the salad or tossed through salad.