Begin your culinary creation with a lush base of crisp lettuce, a green canvas ready to be adorned with a riot of textures and flavours.

Add a generous sprinkling of beans and sprouts, each bite offering a burst of protein and fibre that keeps you satiated and nourished. The golden kernels of corn bring a hint of sweetness to the medley, harmoniously complementing the nutty undertones of perfectly cooked quinoa. Layer on slices of creamy avocado, rich in healthy fats and a haven of smoothness amid crunchy elements.

To combine this symphony of freshness, drizzle a generous helping of olive oil, its rich, velvety texture enrobing each ingredient in a layer of luxurious flavour. The Sunshine Salad is not just a feast for the palate but a celebration of nutrition, bringing together an array of wholesome ingredients in a joyous carnival of health and flavour, ready to bring a slice of sunshine to your dining table.

Sunshine Salad

Dive into a plateful of vibrancy and nourishment with the "Sunshine Salad," a recipe that embodies the freshness and vitality of a sun-kissed morning

  • 60 g Quinoa
  • 1 Grapefruit
  • 1/2 Avocado
  • 1/2 cup Corn
  • 1/4 cup Pistachios
  • 1 tbsp Olive oil
  • 2 Handfuls of lettice leaves
  • 1/2 cup Beans sprout
  1. Cook the quinoa according to the instructions on the packaging, and then cool slightly.

  2. In the meantime, peel the grapefruit and, using a sharp knife, cut out the segments, collecting the juice in a bowl.

  3. Cut the avocado in half, remove the pit, scoop out the flesh, then cut into strips and lay in the grapefruit juice.

  4. In a bowl, mix together the cooked quinoa, sweet corn, mint, olive oil and bean sprouts.

  5. Season with salt and pepper.

  6. Place a handful of lettuce on a serving dish and spoon the quinoa on top.

  7. Divide the avocado and grapefruit segments on top.

  8. Served drizzled with the grapefruit juice and topped with pistachio nuts.

Dinner, Lunch
healthy, salad
Diabetic, Gluten Free, Vegetarian
Cleaneating, guthealth, omega-3

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