Serves 4 

20 minutes 



  • 1 cup quinoa
  • 100g mixed green salad leaves
  • 1⁄2 large avocado, sliced
  • small wedge of red cabbage, shredded thinly
  • small broccoli, divided into florets
  • 1⁄2 cup frozen edamame beans or peas
  • small cucumber, sliced
  • 10 green Kalamata olives, pitted and quartered
  • 1 zucchini / courgette


  • 1 large spring onion, sliced thinly
  • 1⁄2 cup mung bean sprouts (optional)
  • a handful of mint and basil leaves, chopped finely

DRESSING (quantities to taste)

  • 3 tbsp extra virgin olive oil
  • lemon juice
  • garlic
  • honey
  • mustard
  • salt and pepper



  1. Cook quinoa from packet instructions and let cool.
  2. Boil broccoli florets and frozen peas for 90 secs. Drain vegetables and immediately plunge them into cold water. Drain well. Season with salt and pepper before adding to the salad.
  3. Either turn courgette into zoodles or slice and grill. If grilling, brush each slice with olive oil and season before on a griddle pan or under a hot grill.
  4. Mix the dressing ingredients together and set aside.
  5. Combine all the salad ingredients in a large bowl with the dressing.



To take this salad further, try adding feta or grilled halloumi to serve or swap out ingredients to make make this salad right for you.

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