Featuring green superfoods like broccoli, seeds and avocado, this nutrient dense salad is full of plant-based protein and quality fats to support hormones, and lots of antioxidants and fiber to promote health and longevity.
Ingredients
Salad
1½ cups bite sized broccoli florets
1 cup frozen peas
½ cup cooked quinoa
1 cup chopped English cucumber
1 cup good-quality feta cheese, crumbled
1 handful of alfalfa sprouts
2 tbsp toasted seeds such as pumpkin, sesame or sunflower
½ avocado, cut into pieces
1 small handful of flat-leaf parsley, chopped
Dressing
2 tsp lemon juice
4 tsp extra-virgin olive oil
¼ tsp table salt
¼ tsp pepper
Directions
Fill a saucepan with one inch of hot water and add a pinch of salt. Bring it to a boil, drop in the broccoli & peas, cover and boil for 3 minutes.
Remove peas and broccoli from heat. Drain in a colander and run under cold water to take heat out stop the cooking process.
Place the broccoli and peas in a bowl along with the rest of the salad ingredients. Pour dressing over and toss to mix.
Tips: Quinoa can be prepared ahead in a large batch and frozen in smaller portions. Toast seeds in a dry skillet over low heat watching carefully to make sure they do not burn.
Per one serving: 540 Calories, 50 mg Cholesterol, 37 g Total Fat, 11 g Saturated Fat, 1197 mg Sodium, 35 g Carbohydrate, 11 g Fiber, 23 g Protein.