Reboot Salad

By Saturday, December 30, 2017

December was a fun month, filled with all sorts of delicious and indulgent food as well as plenty of alcohol. An unfortunate consequence of all this fun is is that my sensitive skin has suffered and broken out quite badly over this festive period. January will therefore be a month to try and recharge and replenish my skin the natural way, through food. Ingredients like oily fish, eggs, avocados, leafy greens, quinoa, sweet potato, broccoli, olive oil, almonds, turmeric, ginger and seeds are meant to be great natural remedies for troublesome skin. With that in mind, this simple salad is my latest go-to for when I am looking for a light lunch / dinner that feels wholesome, nourishing and importantly packs flavour. 

Serves 2-4 

You will need:

200g smoked / poached salmon
2 x ripe avocado
1 x pack tenderstem broccoli, roughly chopped
1 x bag mixed salad leaves 
2 sweet potatoes
2 tbsp olive oil 
salt + pepper
2 tbsp sunflower seeds
2 tbsp pumpkin seeds

Pesto dressing:
80g basil
60ml yuzu / lemon juice
30g almonds
1 thumb sized piece ginger, minced
1 garlic clove, minced
4 - 6 tbsp olive oil
50ml water
salt + pepper 

Begin by preheating the oven to 200 degrees / gas 6. Dice the sweet potatoes and place on a lined baking tray with 2 tbsp olive oil and plenty of salt and pepper. Roast for 40 minutes until lovely and golden. In the meantime, steam the broccoli for 6 minutes, until just tender. 

Then make the pesto dressing. Add all of the ingredients into a food processor and blitz until the almonds have become small chunks and the mixture resembles. Season to taste and then leave to one side. 

Finally assemble the whole salad in a large bowl. Dress the salad with the pesto dressing and top with the various seeds. Enjoy!  

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