Clean and Green Detox Salad with Creamy Avocado Dressing

This is one clean salad packed with all the good stuff. Whether it’s a light dinner, as a side or meal prep weekday lunches this salad is as healthy as it comes. Low in calories, anti inflammatory, vitamin enriched, and a good source of iron and plant protein. Ticks all the boxes to get back into healthy eating. You could also add some shredded chicken if you prefer.

This creamy avocado dressing is the perfect addition to this salad or any salad to be honest. Adds a beautiful texture and flavour to your salad with added essential good fats. Keeps well in a jar in the fridge for a few days.

Clean and Green Detox Salad with Creamy Avocado Dressing

GF, Vegan, Vegetarian

Ingredients

1 head broccoli, stalk removed florets roughly chopped

4 spring onions, sliced

100g green beans, chopped

2 cups baby spinach leaves

Handful parsley, chopped

Handful mint, chopped

1 chillies, finely chopped

2 tbsp mixed sunflower and pumpkin seeds

1 tbsp chia seeds

1/2 cup raw almonds, roughly chopped

50g goats or feta cheese

Salt and Pepper

Optional- pomegranate seeds

*omit cheese for vegan option

*optional add shredded chicken

Creamy Avocado Dressing

1 avocado, peeled deseeded

3/4 cup olive oil

Juice of 1 lemon

1/4 cup apple cider vinegar

Salt and pepper

Directions

  1. Place all salad ingredients in a large bowl. Mix to combine
  2. To make dressing, place avocado, lemon juice, apple cider vinegar, salt and pepper in a food processor and blitz on high speed until smooth.
  3. Serve salad with Avocado Dressing.

Turmeric Roasted Cauliflower and Pomegranate Wild Rice Salad

First recipe for 2019 and couldn’t be more happy to share this earthy, nutritious, vegan salad with you.

Slowly getting back into routine as the new year has well and truly begun. With Summer entertaining, drinking, and lets be honest over eating, I am glad to be getting back to some sort of normal eating regime. My body was feeling sluggish, under nourished and lethargic. But we all do deserve to enjoy the festive season and indulging with family and friends is all part of the spirit of Christmas/New Years after all.

Continue reading “Turmeric Roasted Cauliflower and Pomegranate Wild Rice Salad”

Veggie Pad Thai Noodles with Peanut Sesame Dressing

IMG_1203

Pad Thai is one of the most well-known Thai dishes in Australia and around the world even scoring the title of one of the most ordered takeaway dishes back in 2014. It’s tasty, not too spicy yet still packed with flavour it is easy to see why it has become so popular.

Tradionally the dressing/sauce is made with a flavour combination of salty, sweet and sour, not unlike majority of Thai dishes yet this dressing I have served it with has the addition of peanut butter adding that creamy texture and flavour that takes it to a whole new level of deliciousness.  Pad Thai is typically made with flat rice noodles and a meat protein such as chicken, beef or prawns. I have opted to make it vegetarian and used gluten-free buckwheat noodles instead, only because I didn’t have any flat rice noodles in the house (really didn’t make any difference at all).

Continue reading “Veggie Pad Thai Noodles with Peanut Sesame Dressing”

Thai Chicken & Glass Noodle Salad with Chilli Lime Dressing

 

When the hubby hates coriander so you make a coriander packed thai noodle salad all for yourself!

Coriander is one of those herbs that you either love to love or hate to hate. With quite a few people giving it a bad wrap over the years, there is even a Facebook page setup just for coriander haters can you believe. Unfortunately the debate will stand the test of time so for the coriander lovers out there this is a light and tasty salad with a perfectly balanced dressing of hot, salty, sweet & sour exactly what the Thai do best.

Continue reading “Thai Chicken & Glass Noodle Salad with Chilli Lime Dressing”

Summery Sweet Chilli Chicken with Mango Salad

image

Summer has come to an end sadly and what I will miss the most is the tropical fruit we are so lucky to enjoy here in Australia especially Mangoes. My grandfather has the most spectacular mango trees in his backyard which they planted over 40 years ago. Each year he harvests around 600-800 mangoes during the summer most the size of small footballs. The juicy flesh of these delicious fruits are so sweet nothing quite compares.

image

The mangoes that you buy from the grocery shops are picked well under ripe like most commercially grown fruit so the flavour doesn’t have the time to develop as much as homegrown making these mangoes the absolute best (non biased of course). He even has had people help themselves to his tree uninvited  to my grandfathers displeasure. At 85 years old he still hobbles around his yard every morning quite literally collecting and admiring the fruits of his labour. So proud in fact that he keeps a journal and records how many he has harvested each year even the ones that the bats have taken. Bless his heart ♥

image

Mangoes are a great source of  vitamin C which aids a healthy immune system. Helps with digestion as it contains enzymes that help to break down protein in your body. Lowers cholesterol, clears the skin, keeps your eyes healthy and there is even research that suggests the compounds in mangoes have cancer preventing properties. In case the sweet flavour of this fruit isn’t enough to get you indulging in them the nutritional  benefits speak for themselves.

image

Finishing off the season I decided to make a summery mango salad to accompany the kids sweet chilli chicken they love. Very simply put together with fresh lime and olive oil as the mango just shines on its own.

Now to embrace the cooler weather  ahead well not quite yet, here in Queensland they weather stays quite warm till end of April so we still have time to enjoy the sun and afternoon swims for  a little while longer.

Caz

Sweet Chilli Chicken with Mango Salad

  • Servings: 4
  • Print

A sweet and summery meal that the whole family will enjoy

Ingredients

500g chicken tenders

1/4 cup sweet chilli sauce preferably one with low sugar

1 clove garlic crushed

1/2 lime juiced

200g mixed lettuce leaves

1 large mango seed removed and sliced thinly

Dressing:

1/4 cup olive oil

1/2 lime juiced

salt and pepper

Directions

  1. In a bowl place chicken tenders, sweet chilli sauce, lime juice and garlic. Mix well to coat chicken and place in the fridge till needed.
  2. Prepare dressing, place all the dressing ingredients in a jar and set aside
  3. In a serving bowl place lettuce leaves and  sliced mango
  4. Heat a grill pan on medium to high heat and cook chicken tenders for 3-4 mins each side until cooked through
  5. Arrange chicken pieces on  top of the salad and pour over the dressing. Season with extra salt and pepper if needed.

+You can also add some cashew nuts for some extra crunch.

image