Super Greens Salad

This is a delicious salad that can be eaten warm or cold. Serve it up as a dinner or prep it as a handy mid week lunch.


Serves 4


Oven 200c


  • 100g quinoa


  • ½ head of broccoli cut into florets


  • 1 courgette, sliced


  • 100g asparagus heads


  • 2tbsp olive oil


  • 60g chopped almonds, roasted


  • 60g peas


  • 100g salad leaves


  • 1 avocado sliced


  • 2 spring onions sliced


  • Dressing – 4tbsp olive oil


  • ½ lemon, juiced


  • 2tbsp chopped basil


  • 2tbsp chopped mint


  • 1 garlic clove, crushed


  • Seasoning


  1. Cook quinoa according to instructions (I tend to use veg stock rather than just water for extra flavour).
  2. Place the broccoli, courgette and asparagus on a lined baking sheet and drizzle in oil. Roast for 7minutes. Remove the asparagus and replace the tray and roast for a further 8minutes.
  3. Dry fry the almonds, remove, sprinkle in salt and leave to cool.
  4. Place all the dressing ingredient in a blender and blitz. Finally, place everything in  large bowl and mix. Serve immediately or pop in fridge.

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