This nutrient dense salad bowl is packed with multiple plant-based ingredients. It includes everything from fibrous greens and vegetables to fresh herbs, nuts and seeds, all tossed in a zesty lemon dressing and topped with a nut and seed mix for crunch and variety. One bowl alone ticks off your weekly diversity target, giving your gut the nourishment it needs to thrive
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Salad |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 517 |
| Fat | 38g |
| Saturates | 5g |
| Protein | 14g |
| Carbs | 37g |
| Sugars | 12g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo create the diversity jar, combine the mustard seeds, sunflower seeds, sesame seeds, nigella seeds, flax seeds, za'atar, pumpkin seeds, pistachio and a pinch of salt in a small jar. Shake before use and spoon over salads for instant flavour and gut health boost.
To make the dressing, mince the garlic and place it with 3 tbsp olive oil, lemon juice, Dijon mustard and maple syrup in a jar and seal. Shake well until combined.
Place the Tenderstem® broccoli in a food processor and blitz until coarse like couscous. Remove the stems from the kale. Finely shred the kale. Place the kale in a bowl with 1 teaspoon of olive oil and massage to soften.
Finely shred the cabbage and Romaine lettuce. Finely slice the courgette and cucumbers. Thinly slice the apple into matchsticks. Dice the capsicum. Finely slice the spring onions. Slice the avocado. Halve the green olives. Roughly chop the herbs. Cube the feta.
In a large bowl, combine the remaining salad ingredients.
When ready serve, top with the salad dressing and a sprinkle of seeds from the diversity jar.
