This colourful summer salad contains 20 different plant sources, which makes it so much easier to get to your 30 recommended plant varieties per week. The variety of leafy greens, vegetables, fruit, herbs, spices, nuts and seeds add up to more than a rainbow on a plate and make it a real feast for the good gut bugs. Since gut health plays such a major role in mood regulation, having more meals like this one in addition to the vitamin D from the sunshine outside could contribute to better mental health.
This recipe is great to share with the family, prepare for friends or store in the fridge and take to work. Another great point about it is that it takes away the inconvenience of having to weigh-out precise amounts of ingredients by replacing it with practical, approximate amounts, making meal prep hassle-free!
For a large, family-sized salad dish you will need:
- ½ bag of mixed leafy greens (ours contains spinach, rocket, watercress and lettuce)
- ½ tin butter beans
- 200g tempeh
- 1 medium cucumber
- 2-3 tomatoes, depending on their size
- ¼ fennel, very thinly sliced
- 1 nectarine
- A large handful of radishes, thinly sliced
- Small bunch of fresh dill, chopped up
- A match-box sized portion of plant-based fet, crumbled
- 1 avocado
For the garnish:
- 1 tsp pine nuts
- 1 tsp sunflower seeds
- 1 tsp goji berries
For the dressing:
- 2-3 large dollops of soya yoghurt or another DF alternative
- Lemon juice from ½ lemon
- 5 tbsp olive oil
- Pepper to taste
Add all salad ingredients to a bowl with tempeh, feta and butter beans. Combine salad dressing ingredients and pour over salad before mixing well. Top with garnish and enjoy!To try more nutritionist approved recipes like this, sign up to our weekly newsletter. You can also enjoy 10% off your first meal path by joining our Kurami community.