Superfood Spring Salad

Superfood Spring Salad

For those of you who have a jar of Saucy and wondered if it could work with something more healthy. Here is your inspiration! I actually first started using the sauces with very healthy bulky lunch time salads. I loved the idea of bringing flavour to plain food. Here is such an example and boy, is it springy! You can use whatever delicious green combination that you have and of course, make it vegan without the egg. The grated beetroot is amazing as it is so naturally sweet right now. The fresh mint works very well with the Asian flavours from the pesto. A tasty dinner and a bit of a powerhouse of ingredients. Also, using a spoon of Saucy mixed into dressings to add depth of flavour to dishes means that your jar will also last longer.

Vegetarian/GF/DF

Serves 1

Ingredients:

Handful kale leaves, finely chopped and rubbed together with your hands for 1min to reduce in size

Handful spinach, finely chopped

Handful mint leaves, roughly chopped

80g asparagus, boiled for 4mins, drained and run over cold water

x1 7min boiled egg, optional

3 broad beans, bean removed, boiled for 2mins and skins removed

4 tbsp jarred chickpeas

1 baby gem lettuce

1 small beetroot, finely grated

1/2 avocado, sliced

1 tbsp seed mix

For the dressing:

1.5 tbsp Saucy Smoked Pesto

2 tbsp apple cider vinegar

3 tbsp extra virgin olive oil

Salt and pepper

Prep all of the veg and then plate it up. Mix all the ingredients together for the dressing and taste to check the seasoning. Pour this over the salad and eat.

Looking for more salad recipes? Check out some others here.