This Super Food Salad is the perfect meal to fight those on-coming colds!


  • 100g broccoli florets, purple sprouting if you can get it
  • 100g asparagus tips
  • 50g sugar snap peas
  • 80g frozen edamame beans, defrosted
  • 100g cooked quinoa
  • 80g feta cheese, cut into cubes
  • 100g blueberries or pomegranate seeds
  • 40g toasted sunflower seeds, pumpkin seeds, smoked almonds and hazelnuts
  • Handful baby spinach leaves
  • 3tbsp Avoca Kilmac French dressing
  • Small head frisèe lettuce, torn


  1. Pre-heat oven to 180°c/approximately Gas mark 6
  2. Blanch and refresh all the broccoli, asparagus, peas and beans.
  3. Cook the quinoa (approximately 8-10 minutes) or lentils (approximately 15-20 minutes) until al dente, drain and allow to cool.
  4. Cut the feta cheese into cubes.
  5. Toast the seeds or nuts in a pre-heated oven until golden. This will take between 8-10 minutes for the seeds, a little longer for the nuts: keep a close eye on them. Remove from the oven and allow to cool.
  6. In a bowl, mix together the frisèe lettuce, spinach leaves, quinoa or lentil, seeds and nuts and dress lightly with a little of the French dressing.
  7. Next, gently warm the cooked green vegetables with a tablespoon of French dressing in a frying pan for 2-3 minutes.

Super Food Salad from Avoca

To assemble:

Place some lettuce, grains and seed mixture on a plate, then some of the greens, add some feta and repeat this layering until you have used up all the ingredients.

If you can get them, pomegranate seeds add a nice touch of colour and contrast in texture, otherwise use blueberries.

To serve:

Put a little jug of extra dressing on each plate.

Recipe courtesy of Avoca