A beautiful spring tumble salad to bring in the sunnier days! To be honest it has been absolutely miserable down here in Melbourne, despite it already being mid-late October. We’re so patiently (or not so patiently) waiting for some warmer weather, seeing it’s only 5 weeks till summer…!
I made this salad last week on a warmer day after having visited my chiropractor who told me that my creaky joints were a sign that I should be getting more omega 3 oils in my diet. My body has been playing up a lot recently, with general tiredness really getting me down, so I thought it wouldn’t hurt to heed his advice and try to up my flaxseed oil intake as well as focussing on getting a bit more iron.
In summer I tend to eat a lot of chia seeds (a great omega 3 source) but I think I may have dropped the ball a little over winter and whilst I was on holiday last month… Easy to do! Omega 3 and 6 oils are super important to monitor if you’re on a plant-based diet, as many of the sources are animal derived, but nothing to fret about if you’re eating enough flaxseeds, chia and walnuts.
After picking up a bottle of flaxseed oil on my way home this was the first salad I made – a big bowl of panfried green beans and broccoli, tossed with avocado, pickled ginger, toasted seeds and a lemon and flaxseed oil dressing… So lovely that I had to make it again to share it with you! I love the combination of pickled ginger, avocado and sesame, being a little reminiscent of sushi rolls.
This is a lovely fresh salad, perfect by itself or with a piece of toast if you’re hungry. Make sure you only buy flaxseed oil that has been kept in the fridge (in store) because it easily goes rancid and has a very short shelf life. Good oil should taste sweet and nutty, so don’t use it if it doesn’t! xx