Corporate & Other Settings

Detox Salad

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Serves: 12 (170g each; 2kg in total)

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Ingredients

Salad

  • 2 large beetroots grated
  • 2 large carrots, grated
  • 1 apple, grated
  • 4 spring onions, finely sliced, white and green part
  • 3 cups cooked quinoa (1 ¼ cups uncooked)
  • 1 cup roughly chopped mint leaves
  • 1 cup roughly chopped parsley
  • 1 cup roughly chopped coriander

Dressing

  • 3 teaspoons finely grated ginger
  • 1/2 cup lemon juice (2 lemons)
  • 1/3 cup olive oil or grapeseed oil
  • 2 teaspoons honey
  • Salt and pepper to taste

Garnish

  • Dollop of low fat natural yoghurt
  • Sprinkle of sunflower or pepita seeds

Method

  1. Shake all dressing ingredients together in a jar.
  2. Put dressing aside for flavours to develop.
  3. Combine all salad ingredients in a bowl, dress and toss.
  4. Serve in bowls with a dollop of yoghurt
  5. Sprinkle with seeds.

A note from Anna

Quinoa can be replaced with couscous or brown rice for a cheaper option; celery or fresh fennel and currants also work well. This salad is delicious served in a wrap or burger with chicken, fish, meat patty or ham.

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PO Box 3484, East Perth WA 6892