Spring is finally here!
I would like to introduce you to this beautiful and delicious spring superfood salad! Each ingredient in the salad contains disease-fighting nutrients and is great for health and well-being. In addition, the diverse textures and flavors of the ingredients make the salad really interesting (and fun) to munch. The creamy texture and rich flavor of the avocado, for example, is such a nice contrast to the refreshing, tender, crispy, and naturally sweet green vegetables. On top of that, you also got crunchy toasted seeds, slightly spicy sprouts, and sour lemon olive oil dressing! It is really that good!
serve 2 (generously!)
What you'll need:
A small head of broccoli, chopped into florettes
40g snow peas
30g frozen peas
Half of cucumber, cut into 1 cm cubes
1 avocado, remove the skin and cut into 1 cm cubes
1 tbsp pumpkin seeds, lightly toasted
1 tbsp sesame seeds, lightly toasted
1 tsp hemp seeds
handful of sprouts
2 tbsp freshly squeezed lemon juice ( or according to your taste)
1 tbsp extra-virgin olive oil
Salt and pepper, to taste
How it's made:
1. Cooked the quinoa according to instruction on the package. Once cooked, take it out and set aside to cool.
2. Bring a pan of salted water to boil and add the broccoli, snow peas and peas, cook for 2 mins, then drain. Run the vegetables under cold water until they are cold. This will also help the vegetables to preserve their beautiful green color.
3. In a big mixing bowl, first add broccoli, snow peas and peas, then add quinoa, then add cucumber and avocado cubes, and finally seeds and sprouts. After that, add lemon juice and olive oil. Salt and pepper to taste. And serve!
The recipe is inspired and adapted from a popular dish in Leon restaurant, London.