This is a great pack-me-up salad. Perfect for a day on the run or a long day stuck at work with limited healthy options at your convenience. In this case, a batch of pre cooked quinoa goes along way. Prepped and ready to go in the fridge, it means this salad takes just minutes to throw together. Gluten free, dairy free, just leave out the spring onions for a FODMAP friendly version. There are endless ways to make healthy food fun and exciting, with a Japanese twist this salad delivers just that, a fresh, healthy take on eating well. And I have to add, Nori (seaweed) is an excellent source of sea minerals, unlike some garden vegetables that may be grown in mineral depleted soil, there is no risk of that here. This recipe serves 2-3, so if it’s just for you, you’re set for a couple of days xx
2 cups cooked quinoa
1 can organic chickpeas, rinsed and drained
4 kale leaves, torn off the stem
1 carrot, grated
2 celery stalks, diagonally sliced
2 spring onions, diagonally sliced
1 cucumber, cut to matchsticks
2 sheets organic Nori, cut into small squares
1/2 avocado, sliced
2tbs brown rice wine vinegar
1tbs sesame oil
1. In a large mixing bowl combine the quinoa, grated carrot, celery, cucumber, spring onions, kale and Nori. Mix together thoroughly.
2. In a small mixing bowl, combine the dressing ingredients and whisk together.
2. Pour the dressing over the salad and mix together well. Serve along side sliced avocado and to with a sprinkle of almonds.