Antioxidant Salad
4 stems broccoli
4 stems cauliflower
1 celery stick
4 large lettuce and kale leaves
4 large rocket leaves
1 handful green beans
È chopped Spanish purple onion
1 stick carrot
1/2 cucumber
10 cherry tomatoes
1 handful walnuts
Chop and mix all of the ingredients together in a glass bowl. Serve with Antioxidant Dressing.
Apple, Celery and Tuna Salad
80 grams tuna in spring water, drained (not brine)
1 green apple
2 sticks celery, sliced
1 gem lettuce, sliced
1 large handful bean sprouts
75 grams natural live yogurt
2 teaspoons apple cider vinegar
Black pepper to taste
Rye bread 1 avocado
Drain tuna and combine with the other salad ingredients. Blend the yogurt and vinegar into the salad. Season with black pepper. Serve with rye toast, thinly spread with avocado.
Brown Rice Salad
1 cup brown rice
2 stalks celery, chopped
1 handful snow peas
Sweet pepper, chopped
1 small chunk of ginger, crushed
1 tablespoon tamari
1 tablespoon apple juice concentrate
1/2 lemon, squeezed
Boil the rice and drain. Add the chopped celery and sweet pepper, and the snow peas. Make a dressing from the rest of the ingredients by simply stirring them together. Drizzle dressing over the vegetables and serve.
Brown Rice, Tuna and Bean Sprout Salad
100 grams brown basmati rice
100 grams tuna in spring water, drained (not brine)
1 tablespoon olive oil
1 teaspoon tamari or soy sauce
The juice of half a lemon
100 grams bean sprouts
1 carrot, chopped
1 spring onion, finely sliced
Cook rice and allow to cool. Combine with the other ingredients.
Exotic Bulgar Salad
225 grams bulgar
400 ml boiling water
1 teaspoon salt
2 tablespoons chopped mint and parsley
2 tablespoons sunflower seeds
1 garlic clove, crushed
50 ml olive oil or flaxseed oil
50 ml lemon juice
Freshly ground black pepper
450 grams tomatoes, chopped
1 small cucumber
Mix the bulgar, water and salt. Leave to stand for 15 minutes. Add all but the tomatoes and cucumber, and leave until cold. Stir in the tomatoes and cucumber, and serve.
*228/34/5*
