This superfood salad recipe is as tasty as it is nutritious.
While most healthy salads will leave you feeling hungry again an hour after having it, this superfood salad from Avobar is satisfyingly filling and is guaranteed to fuel you through your busy workday. Featuring hearty kale, quinoa and, of course, creamy avocado, this dish is packed with nutritious ingredients and antioxidants that will nourish you from the inside out.
Ahead, executive head chef Tushar Sakpal shares Avobar’s super satisfying superfood salad recipe. Rest assured, it’s Hong Kong-kitchen friendly (i.e. there’s no oven required) and suitable for beginners!
Your first meal of the day should leave you feeling fantastic. Inspired by fresh, raw produce, this salad is incredibly nutritious, flavourful and satisfying at the same time.
Superfood Salad Recipe
For The Salad
50g baby spinach
75g quinoa (cooked)
50g beetroot (grated)
50g red cabbage (shredded)
25g carrot (grated)
25g pickled cucumber (sliced)
50g tofu (crumbled)
Toasted sesame seeds or flax seeds
25g Omega mix
For The Parsley Drizzle
25g lime juice
50ml extra virgin olive oil
Maldon sea salt
1 sprig fresh thyme
5g agave syrup
1g black pepper powder
- In a mixing bowl, add the kale, baby spinach, quinoa, beetroot, red cabbage, carrot, pickled cucumber, pea shoots, half of the tofu and half of the Omega mix.
- Combine the ingredients for the parsley drizzle in a separate bowl, then combine well with salad mix. Transfer the lot into a serving bowl.
- Coat the sliced side of the avocado half with za’atar and toasted sesame seeds (or flax seeds), then pour the remaining dressing into where the seed of the avocado was.
- Top the salad with the remaining tofu, Omega mix and dressed avocado half.
Sassy Tip: If you’re missing a few ingredients for the salad or aren’t a fan of a particular ingredient, they can easily be left out or swapped for something else. For added protein, Chef Tushar recommends pairing this superfood salad with salmon.
All images courtesy of Avobar.