Do you know those dishes you eat and instantly feel like you’re glowing from the inside out?
Yup, this is the one!
As soon as Ramadan started, my sugar intake sky-rocketed and my immune system crashed. I’ve been feeling bloated and tired. I knew I need to turn to this salad to ease all the excess sugar symptoms I’ve been feeling, especially with the added kick of probiotics from the sauerkraut.
This is an adaptation from two recipes; one by The Blender Girl and another taught at a workshop by Glow.
I hope you like it as much as I do!
Total time: 15 minutes
Serves: 2 as a main dish
For the Salad
200 gm of mixed leafy greens
½ cup of sauerkraut (fermented purple cabbage) or purple cabbage
2 cups of broccoli florets
1 bunch of spring onions
¼ cup of sunflower seeds
Black pepper, to taste
For the Dressing
½ cup of water
1 bunch of parsley
1 bunch of dill
1 bunch of chives
¼ cup raw sunflower seeds
½ an avocado
2 garlic cloves
1 tsp sea salt
½ a cup of water
Step 1: Chop all the dressing ingredients and blend in a high-speed blender until smooth. You can adjust the consistency according to your preference by adding more or less water.
Step 2: Using a peeler, shave the zucchini lengthwise.
Step 3: Chop the leafy greens, broccoli, spring onions and avocados.
Step 4: Combine all the salad ingredients in a bowl excluding the avocados and sunflower seeds and toss along with the dressing.
Step 5: Serve topped with the avocado bites with a sprinkle of sunflower seeds and fresh pepper to taste.