Hormone-Friendly Super Green Salad With Roast Veg

For the salad:
* ½ cup (85g) quinoa
* ½ broccoli head, cut into florets
* 1 medium zucchini, sliced
* 1 bunch asparagus (approx 125g), ends snapped off & discarded
* 2 tbsp olive oil
* ½ cup (75g) almonds, chopped
* ½ tsp salt
* ½ cup (75g) frozen green peas, thawed
* 1 cup (100g) mixed salad leaves
* 1 ripe avocado, sliced
* 2 spring onions, thinly sliced
For the dressing:
* 4 tbsp olive oil
* 1 tbsp lemon juice
* ½ tbsp lemon zest
* 2 tbsp basil, chopped
* 2 tbsp mint, chopped
* 1 garlic clove, minced
* salt & pepper


1. Always soak/rinse quinoa before use to remove bitter tasting saponins which can make quinoa harder to digest.
2. Then cook the quinoa according to instructions.
3. Preheat the oven to 220°C (430°F). Prepare a large baking tray lined with baking paper.
4. Place the broccoli, zucchini and asparagus on the tray and drizzle with olive oil.
5. Pop into the hot oven and roast for around eight minutes, then remove from the oven and take the asparagus off the tray.
6. Now return the tray to the oven and continue cooking for a further 7-10 minutes, until the broccoli and zucchini are cooked through and tender.
7. Heat a dry skillet/frypan over a medium heat and toast the almonds for a few minutes until golden and slightly plump. Sprinkle with sea salt and allow to cool down before chopping.
8. Place all the dressing ingredients into a blender and blend until smooth. Taste and adjust seasoning as necessary.
9. To serve, place the quinoa, roasted vegetables, green peas, toasted almonds, salad leaves, sliced avocado and spring onions into a large bowl. Drizzle over the dressing and gently toss until combined.
10. Serve immediately or store in the refrigerator for later.


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