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+ servings

Powerhouse Antioxidant Red Salad Recipe

Servings: 4 as a side, and 2-3 as a meal. double for a larger group or if you want leftovers


  • 1/2 cup sunflower seeds, light toasted in a frying pan if you have time
  • 2 handfuls chopped, activated almonds
  • 1/2 bunch chopped fresh mint
  • 1 bunch chopped parsley
  • 1 punnet small cherry tomatoes ripened on the windowsill a couple of days (fridges are the death of tomatoes!). I halve them for the salad
  • 1 pomegranate cut in half across it and then bash upside down with a rolling pin so the seeds naturally fall into the bowl.
  • 2 medium beets, grated on the large setting
  • 1 tsp kelp or dulse flakes (optional for mineral extras. I like to get a cheeky teaspoon into most savoury dishes)
  • 1/2 red onion, fine sliced (I used a mandolin)
  • your dressing of choice (I made a simple vinaigrette of 4 tablespoons red wine vinegar, 8 tablespoons olive oil, teaspoon mustard, 2 pinch salt and a teaspoon maple syrup with a raw egg yolk for creaminess from a pasture raised organic egg which you could leave out if that irks you)


  • Combine everything in your salad bowl. Toss through to mix and then toss through once again to mix with the dressing. I always use half of the above dressing initially, then toss through and then add if still needing more dressing. Then wipe around edges of the salad bowl for a clean, 'I'm so tidy and professional' in the kitchen look.
  • Cracked pepper to finish and maybe a few extra bits of chopped herbs for a green 'splash' on top.
  • And, serve. On it's own as a meal, given there is so much nutrition going on here with the nuts, seeds, herbs, fruits and vegetables, or as a side to poultry or fish.