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.