My Twist on Annabel Langbein’s Power Boost Salad
I’m sure all women will understand when I talk about those piles of carefully selected and saved magazines that take up space around the house. I save a magazine when a recipe catches my eye or I dream about a piece of clothing that one day I might be able to own, when I’m inspired by a story or when I simply love the amazing person on the front cover. As you can tell, I have decent selection at home. There are just so many things to love!
This recipe was a delightful find in one of my carefully saved magazines. Although, I have made this dish many times before, I normally make it in spring or summer. However, a few nights ago I was craving a colourful rainbow bowl of deliciousness. I knew exactly what recipe to reach for.
This power boost salad marries perfectly with salmon or chicken or equally on its own. We enjoyed it for dinner with crispy skinned salmon, roasted kumara & red onion. The next day, I made lunch by combining the leftover salad and roasted vegetables and it was so tasty and satisfying. Sadly we’d eaten all the salmon for dinner but I think it was even more delicious just on its own topped with a few pieces of crunchy kumara & roasted red onion! Don't you just love the bowls in the the tea room?!
This dish is simple enough for mid-week dinners but also impressive enough to take to barbeques or pot luck dinners. The original recipe also calls for a ¼ daikon radish and thinly sliced radishes, however I left these out as I didn't have any.
My Twist on Annabel Langbein’s Power Boost Salad
1 cup frozen edamame beans
1 beetroot, peeled
1 carrot, peeled
5 handfuls baby spinach
½ cup roasted almonds
½ avocado, chopped into small pieces
Dressing
2 Tbspn good quality olive oil
1 Tbspn lemon juice
1 tsp honey
1 clove crushed garlic (Optional. I left this out as I find it a tiny bit too garlicy!)
Iodised coarse sea salt
Freshly ground black pepper
Boil the edamame beans in salted water for about 5 minutes until bright green and tender. Rinse under cold water and set aside.
Peel the beetroot and carrot and cut into match sticks. Place into a large serving bowl with the edamame beans, spinach, almonds and avocado. Sprinkle a little lemon juice over the avocado if you’re not serving it straight away. This prevents the avocado from turning brown. Alternatively, add the avocado at the same time as you dress the salad.
Place all of the dressing ingredients into a small jar and shake until well combined. Just before serving toss the dressing through the salad and ensure everything is well combined.
Enjoy!
Gluten-free, Dairy-free, Vegetarian
