Super-greens salad with chicken
THIS is a tangy and peppery, nutrient-dense green salad that is full of vitamins, minerals, protein and healthy fats. The nuts and seeds add crunch and provide the essential minerals magnesium, manganese, iron, zinc and selenium. The chicken offers additional protein but can be omitted or replaced with tinned beans. This can be stored, without dressing, in the fridge for up to two days.
Preparation time: 10 minutes, plus 20 minutes' soaking
Serves 4
Ingredients:
115g (4oz) each of watercress, rocket leaves and baby spinach leaves
60g (2oz) alfalfa sprouts
60g (2oz) mung-bean sprouts
2 skinless, roasted chicken breast fillets
1 ripe avocado, sliced
60g (2oz) Brazil nuts, roughly chopped
30g (1oz) pumpkin seeds
1 nori sheet
For the nut dressing:
125g (4½oz) cashew nuts
1 garlic clove
Zest and juice of 1 lime
Freshly ground black pepper
Method:
To make the dressing, soak the cashew nuts in water for 20 minutes then drain. Put them into a blender or food processor with the garlic and lime zest and juice. Add 125ml (4½fl oz) of water, season lightly with pepper and process to make a light pouring consistency. Add a little more water if necessary.
In a large bowl, toss together the watercress, rocket, spinach, alfalfa and mung-bean sprouts. Toss in a little of the dressing to just coat the leaves, if you like.
Slice the chicken. Serve the salad with avocado, nuts, seeds and chicken, and the nori sheet crumbled over the top. Drizzle over a little extra dressing.