This superfood salad makes a great summery lunch, or serve it with grilled salmon or chicken breast for a healthy supper. Add Tribe Baobab to supercharge the citrus dressing.
Ingredients: Serves 4-5
- 200g tender stem broccoli
- 150g frozen edamame beans
- 2 avocados
- 200g cooked quinoa
- 100g baby spinach or rocket
- 1 handful chopped mixed herbs (we used mint, basil and coriander)
- 1 pomegranate
- 4 tbsp pumpkin seeds
For the dressing:
- Juice of 1 lemon
- Juice of 1 orange
- 1 pod Tribe Baobab
- 1 tbsp apple cider vinegar
- 2 tsp wholegrain mustard
- 2 tbsp olive or rapeseed oil
- Salt and pepper
Method:
Roughly chop the broccoli and steam for 2 minutes. Add in the frozen edamame beans and
continue to steam for another 2 minutes before removing from the heat.
Whisk together dressing ingredients and put to one side.
De-seed the pomegranate, then peel and roughly chop the avocados. Place the pomegranate seeds, avocados, quinoa, spinach, herbs, pumpkin seeds and steamed vegetables.
Before serving, pour the dressing over the salad and toss well to cover it.
