Thanks to Sanitarium for these Sensational Salad recipes!
Kale and Beet salad Serves 6
2 carrots, peeled and grated
2 fresh beets, peeled and grated
1 zucchini, grated
8 kale leaves, finely shredded
1/3 cup pumpkin seeds, roasted
Parsley, chopped, optional
Dressing:
¼ cup lemon juice
1 tbspn honey
- Combine carrot, beets, zucchini and kale in a bowl.
- Place dressing ingredients in a small jar with lid and shake well. Pour over salad.
- Toss through roasted pepitas and top with parsley if desired.
Cucumber and Dill salad Serves 8
3 small cucumbers, cut in half lengthways and thinly sliced
1 zucchini, grated
Dressing:
2 limes, juiced
½ red capsicum, diced
2 tablespoons roasted sesame seeds
1 tspn fresh dill, chopped
1 tbspn honey
1 tspn grated fresh ginger
- Gently combine cucumber, zucchini, capsicum, sesame seeds and dill in a bowl.
- Place dressing ingredients in a small jar with lid and shake well. drizzle over salad and serve immediately.
Moroccan Chickpea, Carrot & Spinach salad Serves 4
1 tbspn olive oil
2 tbspn ground cumin
400g can chickpeas, drained & rinsed
2 garlic cloves, finely chopped
½ cup orange juice
½ cup currants
2 carrots, shredded or coarsely grated
3 spring onions, sliced diagonally
100g baby spinach leaves
1/3 cup coriander, chopped
¼ cup tahini
2 tbspns roasted mix of sesame and sunflower seeds
- Heat oil in non-stick pan to medium heat. Add cumin, chickpeas and garlic. Cook, stirring for 3 minutes then remover from heat.
- Combine orange juice and currants in a small microwave container for 1 minute. Drain the currants but reserve juice. Combine currants, chickpea mixture, carrots, spring onions, spinach and coriander in a bowl.
- Make the dressing by combining tahini and the orange juice in a small bowl, whisk to combine. Drizzle over salad and gently toss. Sprinkle with seeds.