Recipe: Superfood Salad

I genuinely really like salads, I really do. But they have to be interesting, with multiple layers, different textures and little surprises. I think when people say they don’t like salads, they mean they don’t like the old fashioned idea of a salad which usually consists of lettuce, tomato and cucumber. Maybe some spring onion if you’re a bit posh. The salads I make are worlds away and are exciting to eat, as well as being good for you and easy to prepare. I’ve called this one a superfood salad as it has so many amazing ingredients which pack a nutritional punch. Even if you don’t care about any of that, eat it anyway as it’s mighty tasty. I don’t measure anything for this salad so that’s why the ingredient list is a bit vague, feel free to play around with it to suit your tastes.

Serves 1

What you need:

  • Half a cup of cooked quinoa, cooled
  • A few florets of cooked, cooled broccoli
  • Half an avocado, cut into chunks
  • A few baby spinach leaves
  • A handful of pomegranate seeds
  • A small chunk (about 25g) feta cheese
  • 1 tbsp pine nuts, toasted and cooled
  • 1 tsp sesame seeds, toasted and cooled
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon juice

What you do:

  1. If you need to cook anything like the quinoa or the broccoli then do that according to instructions or how you like it and leave it to cool. The pine nuts and sesame seeds can be toasted in a dry frying pan for a couple of minutes, tossing them so they get a nice even colour.
  2. All you then need to do is layer up your salad into a lunchbox. Start with the quinoa, add the broccoli, avocado and spinach leaves, then sprinkle over the pomegranate seeds, crumble the feta and add the toasted nuts and seeds.
  3. Make a dressing with the extra virgin olive oil and lemon juice, season it with some salt and pepper and pour it over the salad just before you eat.


I just love the glistening puce of the pomegranate seeds against the cool, jade avocado and the bright green of the broccoli. They also provide exciting bursts of sweetness and crunch, as do the pine nuts and sesame seeds. The feta brings some salty smoothness to the party and the quinoa provides bulk to keep you full and energised until you can eat again. Give me this over a soggy ham sandwich any day.

Washing Up Score: 5/10 – I bulk cook on a Sunday so that I have things ready and raring to go throughout the week. Because of that, I end up with a lot of pots and pans from cooking everything but then don’t have to do anything else for the next few days as my lunches are good to go.

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