Crunchy Buckwheat, Carrot & Quinoa Salad with a Killer Turmeric Dressing

I have to admit, there are days where the humble salad simply won’t suffice. Whether this comes down to my own nutritional needs or the failings of that particular salad, I cannot say for sure. What I do know is, a fine balance exists between the proportions of Protein, Carbohydrates and Good Fats. And, should you get that wrong, the risk of over compensating and mindlessly munching your way through an endless pack of rice crackers is almost inevitable (take it form me).

As a general rule, your salad bowl or plate works best made up of 1/4 protein, 1/4 complex carbohydrates, a small portion of good fats, plus limitless greens (or non starchy vegetables if greens simply aren’t your thing) making up the good part of 50% of your plate. In the salad below, the ancient grain Quinoa doubles as a carbohydrate and protein, whilst Buckwheat, a pseudo grain, is actually a derivative of the rhubarb plant, and is in fact, a protein packed seed. Not just a pretty face,  combined with Kale and Dark Leafy Greens, this little salad is a nutritional powerhouse (if I do say so myself). Plus, the Dressing is a wonderful way to incorporate Turmeric’s anti inflammatory properties into everyday meals.

Crunchy Buckwheat, Carrot & Quinoa Salad with Turmeric Dressing
Recipe by Shelley K

(Serves 2)
2 large Carrots, peeled into ribbons
1.5cups cooked quinoa
4 -6 kale leaves, torn off the stem, massaged with lemon juice
2 generous handfuls mixed salad leaves
1/2 – 3/4 cup raw activated buckwheat groats
½ Avocado, sliced
Thumb size piece of turmeric, finely grated
2tsp Organic Seeded Mustard 2tsp
Apple Cider Vinegar
2tsp Sesame Oil
2tsp tamari
Juice of half a lemon

1. Add all the salad ingredients to a large mixing bowl. Gently toss to combine.
2. In a small mixing bowl, whisk together the dressing ingredients. Pour over the salad and gently mix once more.
3. Divide between serving bowls and enjoy xx