Baby Bakin’ Salad

If you ever need a folic acid boost, this salad is the answer. Whether you’re pregnant or not!

YIELDS
1 Serving

FOR THE SALAD
2 cups To make the salad, toss all of the ingredients apart from the feta and sunflower seeds (sliced avocado, diced strawberries, fresh raspberries, baby spinach, blanched broccoli, blanched or roasted Brussels sprouts, carrots, chopped celery, fresh raw kale, grated beetroot and toasted sunflower seeds) in a bowl and serve onto two plates.
1 cup fresh raw kale
100 g broccoli (blanched)
100 g brussels sprouts (blanched or roasted )
1 small grated beetroot
1 cup grated carrots
½ medium stalk celery (chopped)
1 medium avocado
100 g fresh raspberries
100 g strawberries (diced)
50 g toasted sunflower seeds
100 g feta (Greek or Danish )

FOR THE DRESSING
1 tbsp red wine vinegar (or Raspberry vinegar)
4 tbsp extra virgin olive oil
¼ clove garlic (minced)
1 tsp dijon mustard

Method

FOR THE SALAD
To make the salad, toss all of the ingredients apart from the feta and sunflower seeds (sliced avocado, diced strawberries, fresh raspberries, baby spinach, blanched broccoli, blanched or roasted Brussels sprouts, carrots, chopped celery, fresh raw kale, grated beetroot and toasted sunflower seeds) in a bowl and serve onto two plates.

Now, decorate each salad with the Greek or Danish feta and a
sprinkling of toasted sunflower seeds.

Now, drizzle your salad the with the salad dressing and serve
immediately.

FOR THE DRESSING
To make the dressing, add the minced garlic, dijon mustard and raspberry or red wine vinegar into a medium sized bowl and whisk them together.

While whisking continuously, slowly pour in the extra virgin olive oil until the dressing is loosely emulsified (creamy-looking) then set it aside for later

Cook’s Tip
This recipe works well with goat’s cheese instead of feta, but if
you’re wary of cheese in general, just leave it off