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A great salad for entertaining! Perfect as a main or as a side for the whole table!



Coconut oil

½ Red chilli, chopped

230 Grams tender stem broccoli

200 Grams pak choi

2 Teaspoons tamari

200 Grams asparagus

2 Handfuls baby spinach

1 Avocado

½ Lemon

Olive oil

Salt and pepper

4 Tablespoons pumpkin seeds


In a medium frying pan over a medium heat add the coconut oil and chilli. Fry for two minutes. Add tender stem broccoli. Sauté for 5 minutes. Add the pak choi, tamari and asparagus. Sauté for a further 5 minutes. You don’t want to lose the crunch on the greens so don’t over cook them. Once ready remove from the heat.

In a large salad bowl add the greens and the baby spinach. Squeeze over half a lemon and add 3 tablespoons olive oil. Toss the salad and season to taste.

Add the salad to the serving bowl and top with sliced avo and pumpkin seeds.

Recipe courtesy of Melissa Delport, The Truffle Journal

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