This is my take on a Superfood Salad — big, hearty and full of clean, hearty ingredients. This healthy salad recipe is wonderful as an entree salad or side dish, and has a juicy lemon vinaigrette dressing to drizzle over the top.
This recipe was updated January, 2020
One of the dirty little secrets about January is that it’s freezing or at least chilly most places, yet everywhere you turn someone is trying to shove a cold salad down your throat.
This post is no exception 🙂
The best reasons to eat a Superfood Salad are:
- It’s the first week of January. If you’re like me, you haven’t seen a vegetable in a while.
- It’s hearty and filling, with a lot of clean flavors going on
- You can have seconds! After all, it’s salad.
- It’s time to detox from the cheese balls, fudge and eggnog.
What’s in a Superfood Salad?
Just the healthiest stuff ever, like:
- Olive Oil
- Big, leafy greens
I’ll tell you this, a Superfood Salad was the furthest thing from my mind when I finished off a pumpkin pie for breakfast the other day 🙂
How do you Make a Superfood Salad?
- Prep the Veggies : You’ll be doing a little washing, drying and cutting.
- Make a Simple Vinaigrette: This one is bursting with fresh lemon juice
- Assemble and Plate: This is such an easy salad! Gather your ingredients, prep them, plate and enjoy!
While this Superfood Salad is refreshing and tasty and wonderful on it’s own, nobody’s going to call the police if you have a big piece of toasty french bread slathered with a fatty substance served alongside 🙂
Tips and Other Ideas for Superfood Salad
- Make Ingredient Swaps: Make your own combinations, and change up the broccolini for thin-sliced zucchini, and raspberries or blackberries instead of blueberries.
- Add In’s: Thinly sliced and warmed chicken breast or grilled shrimp make a satisfying addition to this salad.
- Make it a Party: This recipe is easy to scale up for more people. For a large gathering, I set out two large platters and serve the dressing on the side.
- Here’s another salad recipe you might like: Pan Roasted Pear Salad
- FOR THE SALAD
- 3 cups Romaine Lettuce, washed, dried and cut in 1" pieces
- 1/2 Radicchio, sliced in thin ribbons
- 3 Kale (curly)washed with spine removed and torn into small pieces
- 1 Carrot, shaved in ribbons with a vegetable peeler
- Broccolini, sliced thin
- 2 Green Onions, washed, trimmed and thinly sliced length-wise
- 1 Avocado, sliced in 1" pieces
- 6-8 Brussel Sprouts, ends trimmed, thinly sliced
- 1 small Fennel, ends trimmed, thinly sliced about 1 cup
- 1/2 cup Blueberries, fresh washed and dried
- 1/2 cup Pecans, whole
- Flake Sea Salt and freshly ground lemon pepper for serving Maldon
- FOR THE LEMON VINAIGRETTE
- 6 tablespoons Olive Oil
- 4 tablespoons Lemon juice
- 3 teaspoons Honey
- 1 1/2 teaspoons Dijon Mustard
- 1 1/2 teaspoons Mayo, or non-dairy mayo
- 1/2 teaspoon Lemon pepper
- 1/4 teaspoon Salt
- MAKE THE SALAD
- Prepare all the vegetables as directed and arrange them by distributing the ingredients as evenly as possible on four plates or bowls. Alternatively, you can use a large platter.
- MAKE THE VINAIGRETTE
- Whisk all the ingredients except the olive oil together in a medium-sized bowl.
- Drizzle in the olive oil slowly while whisking to combine and emulsify the mixture. Taste and adjust the seasonings to your liking - meaning you can add a bit more honey or salt or pepper.
- I buy organic vegetables whenever possible, and they are preferred here.
- You can use regular broccoli instead of the smaller broccolini, just slice it thinly so it isn't a challenge to eat.
- Try walnuts instead of pecans if you like!
- Add 1/2 cup cooked grains like quinoa for an even heartier salad.