Antioxidant salad with green dressing

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
1/4 avocado
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!


About Author

Emma is a natural health practitioner, writer, blogger and recipe creator with a love of good food and a passion for spreading the wellness word. Trained in nutritional medicine, kinesiology, energy medicine and aromatherapy, Emma offers a truly holistic, gentle and effective approach to wellbeing, offering a tailor-made blend of therapies designed to match your health needs.