LOVE Kitchen - green junkie salad...

Yeah, it's summer and the Festive Season is a upon us!
Its the time of year where our juggling abilities are increased and tested, as we finalise work projects before the end of the year, contemplate which gift is for who, coordinate foods and social gatherings and do a daily check on the diary (phone!) to keep tabs on, what day is it?
And if this time of year for you is an over indulgence of dinners and canapes and alcoholic beverages, you might just like to remember this delicious salad for its nutrients and wholesomeness from the LOVE Kitchen at Absolute Sanctuary & Yoga Center.

GREEN JUNKIE SALAD
Heart facts:  All lettuces are a good source of chlorophyll and vitamin K and possess the ability to aid digestion and boost liver health.  For best results, use leafy leaves such as radicchio, endive and chicory in the salad as the darker the colour of the lettuce leaf the more nutritious it is.  Romaine lettuce is the most nutrient-dense of all salad greens.  A dark green colour indicates the presence of beta-carotene, a disease fighting antioxidant and folic acid, a vitamin B that reduces the risk of heart attack and stroke by converting homocysteine from being harmful to benign.  Flaxseeds which are the best natural source of Omega 3 ALA, bring to this dish servings of omega3s and omega6s in optimal balance.  The apple cider vinegar in the dressing adds to the cleansing effect of eating greens.  It contains pectin, a water soluble fiber, which gets rid of fats from the body, as well as toxins and cholesterol in the digestive tract.

Ingredients
50 gm lettuce leaves
1 carrot, julienne
8 cherry tomatoes cut into halves
1 tablespoon flaxseeds
1 tablespoon sunflower seeds
5 tablespoons Green Junkie Dressing (below)
1 spring of coriander
4 tablespoons hummus

Green Junkie Dressing
1 cup extra virgin olive oil
3 cloves garlic, roughly chopped
1 piece of ginger
1/4 teaspoon sea salt
1/3 cup apple cider vinegar

Garnish
cherry tomatoes cut into halves

Method
Place the lettuce leaves, carrots and tomatoes in a salad bowl.
Put all the dressing ingredients in a blender and whizz on low.
Toss the vegetables in 5 tablespoons of the dressing until well coated.
Sprinkle flaxseeds and sunflower seeds over the salad.
Top with coriander.
Serve with dollops of hummus dotted around the plate.  Spike each mound of hummus with a cherry tomato half.

Enjoy!
Green Junkie Salad

Receive this holistic recipe book during January...

Pssst...remeber, to take some time to still the mind!
OFFER: book & deposit during January a Spa Travel package staying at Absolute Sanctuary & Yoga Center and you'll receive a copy of this delicious recipe book from The LOVE Kitchen.

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