Green Goodness Salad with Mustard Dressing

We know they’re good for us, but some days it can be harder than others to get our greens in!  The truth is that vegetables offer a whole lot more than just vitamin C, folate, and fiber.  They also contain phytonutrients, which have powerful effects on energy production, gut microbiome, the immune system, cognitive function, and even liver detoxification. To put it simply, eating your daily vege isn’t just a way to be healthy and maintain our happy weight; it’s a way to take all over body function to the next level right down from cellular functioning to your brain function.

A super simple way to get more greens into your diet is to enjoy a salad. But to prevent boredom from eating the same salads day in, day out, switch things up!

Serves 2 as a main or 4 as a side

Ingredients

  • 4 stems of asparagus
  • 1/2 cucumber
  • 1/2 cup edamame beans
  • 1 zucchini
  • Handful of fresh spinach
  • 1/2 avocado
  • 1 Tbsp pumpkin seeds
  • 1 Tbsp sunflower seeds
  • 1 tsp sesame seeds
  • 1 small shallot
  • 1 tsp vegan mayo/aioli
  • 1 1/2 tsp dijon mustard
  • 2 Tbsp white wine vinegar
  • 3 Tbsp olive oil
  • salt & pepper to taste

Feel free to chop your vege however you like, we like to use a good vegetable peeler or mandolin to cut them into long strips/ribbons.

1. Thinly slice the asparagus into long strips or use a peeler to shave them into strips.  This can be difficult if you have really thin asparagus.  If this is the case, just slice them in half lengthways.  Make ribbons/thin slices out of the cucumber, omitting the seeds and the zucchini.  Add these vege to a large platter.

2. Blanch the edamame beans briefly in boiling water, drain and leave to cool before adding to the rest of the salad.

3. Thinly slice the avocado, add to the rest of the salad along with the fresh spinach and the edamame beans.

4. Dry roast the seeds, either in a frying pan over a low heat or in the oven for 5 mins at 170 deg fan-bake.

5. To make the dressing, finely chop the shallot.  In a small bowl mix the chopped shallot, mayo, mustard and white wine vinegar.  Season with salt and pepper.  While whisking, add the oil slowly and continue to mix until well combined.

6. To serve, drizzle the dressing over the platter and sprinkle with the roasted seeds.