Asian Style Superfood Salad

Name: Asian Style Superfood Salad
Yield: 1 person
Cuisine: British
Ingredients: 1 large handful of kurly kale; 40 g serving of Morrisons bulgur wheat, soya and quinoa mix; 1 handful frozen edamame; 1/2 avocado; 1/4 red pepper; 1 handful mange-tout or sugar snap peas; 1/2 carrot; 1/4 orange; 1 tsp sesame oil; 1 tbsp reduced salt soy sauce; 1 small handful of nuts (peanuts/cashews); Sprinkle of sesame seeds; 1 small handful of nuts (peanuts/cashews)

Jamie @cook_6808547

This salad looks and tastes amazing. It combines many highly nutritious superfoods and can be so versatile! I find I can add as many different fruits and vegetables in and change it around every day for lunch which I take to work. I find the fruit/vegetables I buy can stay fresh for the entire week and some even longer! The quinoa and other grains, edamame and nuts provide a great source of protein but I often substitute for a pre-cooked salmon fillet or a cooked chicken breast. Try adding a few chopped mint leaves to the grains/edamame for an added burst of flavour.

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Ingredients

1 person

1large handful of kurly kale
40 gserving of Morrisons bulgur wheat, soya and quinoa mix
1 handfulfrozen edamame
1/2avocado
1/4red pepper
1 handfulmange-tout or sugar snap peas
1/2carrot
1/4orange
1 tspsesame oil
1 tbspreduced salt soy sauce
1small handful of nuts (peanuts/cashews)
Sprinkle of sesame seeds
1small handful of nuts (peanuts/cashews)

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Steps

1

Rinse the grains thoroughly using a sieve and pour them into a saucepan of boiling water. Bring to the boil and then reduce to simmer for a further 10 minutes before draining and ringing in cold water to cool. Run a fork through the grains so they remain fluffy.
2

Cook the edamame in the microwave. Pour into a small microwaveable container and pour over enough water to cover the beans. Place a lid on and microwave for approximately 3 minutes in an 800W microwave. Once cooked, drain and "shock" the beans with cold water.
3

While the grains/beans are cooking, peel, wash and chop all of the vegetables/fruits in which ever way you like. I use a Spiralizer user for carrot and slice everything else.
4

I usually lay the kale in the bottom of a lunch box and squeeze over some lime juice and zest for an added flavour. Then I put the cooled grains, and then separate out the different fruits/vegetables. I also season with a squeeze of lime juice and a sprinkling of flaked chillies for an extra kick. Be sure to squeeze some lime juice over the avocado as it prevents it from turning brown once it has been cut. I find the combination of the mange-tout with a dash of sesame oil is amazing!
5

For the dressing, pour the sesame oil, soy sauce remaining lime juice and zest into a small pot with a screw lid. Shake well and taste. Add a few flaked chillies if you like the heat. I really like to add some Thai 7 spice seasoning to the dressing and it works great with the kale!
6

Top the salad with some nuts and a sprinkle of sesame seeds. Refrigerate and consume within 1 day.