This salad is packed full of antioxidant-rich colourful vegetables to protect cells, reduce inflammation, support the liver and help the skin to glow. The vibrant green dressing also brings plenty of health benefits of its own – coriander and parsley are both great detoxifiers, tahini is rich in calcium, garlic is great for the gut, immune system and liver, while avocados and olive oil deliver heart-healthy monounsaturated fats and vitamin E.
Fantastic as a side dish, especially when served with barbecued meat or fish, or add some cooked salmon, chicken or chickpeas, plus a serving of rice or quinoa, to make it a meal in itself.
|Salad – serves 2|
|1/4 red cabbage, cored and very finely sliced|
|½ red onion, very finely sliced|
|2 medium carrots, peeled and grated|
|2 small or 1 large beetroot, peeled and grated|
|8 stems of tenderstem broccoli, trimmed and flash-blanched for 2 minutes|
|Tablespoon of mixed seeds, such as sunflower and pumpkin|
|Handful of chopped walnuts|
|Juice of half a lemon|
|2 Spring Onions|
|Half a clove of garlic|
|Handful of fresh coriander and parsley|
|100ml extra virgin olive oil|
|2 tsp cider vinegar|
|2 tsp tahini|
|1/2 teaspoon honey|
|Good grind of sea salt|
Prepare all of the salad ingredients, and combine together in a bowl. Then
blend all of the dressing ingredients together using a jug or stick blender, until really smooth. Drizzle the dressing over the salad and enjoy!