Okay so we can all throw a salad together right?! It’s not rocket science. The trick I find is to throw together a salad that creates a gorgeous dish in itself, as oppose to a depressing, limp lettuce leaf accompaniment to a meal.
This stunning combination includes a ton of good fats and essential omega oils. The seeds are full of zinc and the leaves are beautifully alkaline. It’s such a fantastic combination for brain, heart and skin health.
I also love a good salad dressing, what would a plate of leaves be without a delicious, flavoured oil drizzled over them. Dull, that’s what! No one likes to eat plain greens, so whether it’s a drizzle of balsamic or squeeze of lemon, adding something more to your salad is going to moisten the leaves and flavour it beautifully.
My favourite easy dressing is olive oil, balsamic, wholegrain mustard and a drop of honey. The combination is so good!
Large handful of rocket
Large handful of watercress
Half a cucumber
Sprinkling of sunflower seeds, pumpkin seeds and pine nuts
Tablespoon of olive oil
Teaspoon of balsamic
Teaspoon of wholegrain mustard
Teaspoon of honey
Boil a pan of water and pop in the egg. I like my yolk just a little runny but go with whichever you prefer;
Soft boiled: 2 minutes The white is solid, but the yolk is still runny.
Medium boiled: 4-1/2 minutes The yolk is solid but still dark orange-yellow, moist, and dense in the middle.
Hard boiled: 8 minutes The yolk is completely solid, light yellow, and crumbly.
Slice the avocado in two and gently peel the skin off.
Toss your rocket, watercress and chopped cucumber in a bowl with the dressing ingredients to ensure it’s well coated. Plate up and place the avocado on top.
Peel the boiled egg and slice in two. Place the two halves inside the avocado.
Sprinkle seeds over the top and drizzle a little lemon juice.