Super Salad
This salad channels the wholesome charm of a salad bar with its array of fresh and vibrant ingredients, o!ering a burst of colours, textures, flavours and nutrients with every bite. The tender baby spinach serves as the leafy foundation, while the sorghum, beetroot (beet), carrot and avocado build the hearty body, with the edamame bringing a pop of protein. The moreish sesame mayo envelops each ingredient, while the toasted pepitas (pumpkin seeds) bring the essential crunch factor.
Ingredients 17
Salad
200 g edamame, shelled
1 beetroot (beet), peeled and grated
1 tsp rice vinegar
1⁄2 cup sorghum, rinsed
1 cup water
1 carrot, peeled, julienned
2 ‒ 3 spring onions (scallions), sliced
60 g baby spinach
30 g chinese spinach (amaranth)
1 avocado, diced
1 apple, julienned, nice, but not essential
Handful pepitas (pumpkin seeds), large, toasted
Dressing
2 tbsp sesame seeds
1⁄3 cup Japanese mayonnaise
1 tbsp rice vinegar
2 tsp light soy sauce
2 tsp maple syrup
2 tsp sesame oil
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
If your aren’t already defrosted, place them in a heatproof bowl, cover with boiling water and allow to sit for 2 minutes. Drain, refresh with cold water, then drain again and set aside.
Combine the grated with the and stir to combine, then set aside. This will set the colour.
Put the in a saucepan with the . Bring to a boil, then reduce to a low heat and cook for 15 minutes. Remove from the heat, fluff the grains and allow to cool – or use immediately if you want a warm meal.
Eat immediately or store in the fridge for up to 3 days.
To Make The Dressing
Toast the in a dry frying pan over a medium heat, stirring and tossing frequently until lightly golden and fragrant.
Transfer to a dinner plate and allow to cool, then blitz in a high-powered blender for approximately 10 seconds until finely ground but before a sticky, crumbly paste has formed.
Combine the , , , , and in a bowl or measuring cup and whisk to combine. Add the ground and stir to combine.
To Assemble
Combine the , , and and stir to combine. Add most of the dressing and give the mixture a good stir, then add the , , , and and toss to combine. Drizzle with remaining dressing. Serve with the cooked .
Jessica Prescott's tips
If you own a food processor, I highly recommend using it to grate your veg and save your wrists.
The dressing will store in an airtight jar in the fridge for up to 4 days.
