Spring’s rebirth of greens means you can put in-season salads back on the menu and reap their many health benefits. Eating salad almost every day may indeed be one of the most healthy eating habits you can adopt, and perhaps one of the simplest!
Here is a delicious looking salad recipe, contributed by Food and Wellness coach, Kavisha Jega, that you can easily put together at home.
2 sweet potatoes
1 tablespoon coconut oil
1 1/2 cups quinoa
1 tablespoon cinnamon
1/2 a lemon
1 bunch coriander, finely chopped
1/4 cup sultanas
2 avocados, cut into small squares
4 small spring onions, chopped
1 cup slithered almonds
salt and pepper to taste
- Chop sweet potatoes into small cubes and coat with the coconut oil and some salt. Spread out on a lined baking tray and bake for 20-25 minutes in a 180c oven.
- Cook the quinoa according to the package or in a rice cooker. When it’s done cooking, rinse and set aside to cool off. Squeeze the juice from half a lemon and add the cinnamon into the quinoa. Mix well.
- Throw the coriander, sultanas, spring onions, avocado, almonds, roasted sweet potato, salt and pepper in with the quinoa and toss it around until all the flavours are well combined. Serve in bowls or pack into containers ready to take for lunch.
*Option: Add some feta cheese, chicken or hard boiled eggs for an extra protein hit!