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
Spring Tumble Salad with Pickled Ginger
Prep time: 5 min
Cook time: 5 min
Spring Tumble Salad
200g | a handful of green beans, trimmed and cut into bite sized pieces
180g | a small head of broccoli, stalk sliced and florets bite-size
1 tsp expeller pressed coconut oil (flavourless) or other oil of choice
40g | a handful of sunflower sprouts (or peashoots, rocket or other salad green)
1 avocado, flesh cut into cubes
35g | 1/4 cup pickled ginger (natural, uncoloured)
55g | 1/3 cup pepitas, toasted***
2 tsp sesame seeds, toasted
40ml | 2 tbls cold-pressed flaxseed oil (linseed oil; or olive oil)
Juice of 1 lemon
40g | a handful of fresh herbs, finely chopped (I used coriander and dill)
In a frypan over medium heat, fry the green beans and broccoli with the coconut oil till they have lost their raw edge and are bright green. Remove from heat and prepare the rest of the ingredients.
In a bowl toss the beans and broccoli with the remaining ingredients and season with plenty of salt and pepper, to taste.
Best eaten immediately in the sunshine.