Summer is calling and we are starting to make the shift from comfort foods over to the BBQ and salad season. For the past 3 weeks I have had a superfood salad on the weekly meal plan but it hasn't appeared on the dinner table yet! So when Florette got in touch and asked me to create a summer salad recipe using one of their bags of salad leaves it was the push I needed to embrace salad season!
I hate 'frizzy' lettuce (you know what I mean right?) so instead I opt for either crisp styles or tender baby leaves. I love Florette's Baby Leaf and Rocket leaves so it was the obviously choice to use as the base for my superfood salad.
Salad leaves, particularly dark leaves are packed with nutrients and this whole recipe is jammed packed with superfoods:
Tuna - packed full of Omega 3 fatty acids and a good source of protein
Quinoa - a fantastic seed which packs a protein punch as it is full of amino acids.
Bulgar wheat - similar to quinoa but this is a grain not a seed, again high in protein and a good source of soluble fibre.
Edamame beans - packed with fibre, protein and isoflavones which help keep cholesterol at bay.
Pomegranite seeds - a great source of vitamins A,C and E plus antioxidants.
Cherry tomatoes - full of vitamins plus lycopene, a powerful antioxidant.
Cucumber - despite their high water content cucumbers provide masses of vitamins and minerals plus they have anti-inflammatory properties.
Garlic - contain allacin, a powerful anti-inflammatory which can help lower blood pressure and cholesterol.
Lemon - the juice from one lemon contains 100% of your RDA of Vitamin C. Plus lemons contain citrus flavonoids which are linked to numerous health benefits.
Extra virgin olive oil - surely you know how good for you high quality olive oil is! It is one of the healthiest 'good fat' you can buy.
You should feel super virtuous after eating this!
Superfood Salad (ready in 30mins)
Ingredients for 2 people
1 cup dry quinoa and/or bulgar wheat
1 bag Florette Baby Leaf and Rocket salad leaves
100g plum cherry tomatoes
1/3 of a cucumber
1 tin tuna (drained)
40g pomegranite seeds
80g cooked, shelled edamame beans
1tsp dried Italian herbs
For the vinegarette:
3 tablespoons extra virgin olive oil (EVOO)
3 tablespoons fresh lemon juice
1 clove garlic, crushed
1 tsp dried oregano
First you need to cook your quinoa and/or bulgar wheat using the ratio 1 part quinoa/bulgar to 2 parts water. Rinse the quinoa/bulgar wheat in cold water. Pop in a saucepan and add 2 cups boiling water (I added a teaspoon of dried Italian herbs too) Put a lid on and cook on a low heat for 15mims. Turn the heat off and leave lid on for 10minutes. Fluff up with a fork and allow to cool.
Meanwhile make the vinegarette by mixing together the EVOO, lemon juice, crushed garlic and oregano and stir. Let it sit for 10mins the stir again.
I like to cook my own edamame beans and pop them out of their shells. I buy them frozen and they only take 4mins to cook in the microwave. But you can just as easily use pre-shelled beans for ease.
The cucumber and tomato can be diced as small as you fancy. I prefer it small enough so it can be easily eaten with just a fork.
All you need to do now is drain your tuna and layer all your ingredients on top of the Florette salad leaves leaving the pomegranite seeds until last to add a splash of colour.
Drizzle with the vinegarette and enjoy!
Why not try out some more delicious Florette salad recipes or make up your own! I'd love to hear what is your favourite in the comments box below.