Spring Salad

Spring Salad

Serves 2

Salad ingredients:
2 carrots, roughly chopped
2 cucumbers, roughly chopped
½ small red onion, finely sliced
7-9 large Green olives sliced
30 sugar snap peas
1 small-med size avocado, cubed
1 roma tomato, diced
4 red radishes, cut into quarters
¼ cup of activated pepitas
140 gm Feta cheese  (vegan or greek style) diced in small cubes
Croutons (optional)
2T sesame oil

Immunity-boosting mustard balsamic salad dressing ingredients:
1 tbsp seeded or dijon mustard
1.5 tbsp coconut balsamic (alternatively you can use standard balsamic)
1.5 tsp lime juice
1.5 tbsp of Australian Olive Oil Infused with Lemon Myrtle & Pepperberry
1.5 tsp Australian Honey Infused with Lemon Myrtle
3 crushed or ground Pepperberries
¼ tsp Gubinge (kakadu plum) powder
2 tablespoon of chopped fresh oregano
¼ tsp milled Lemon Myrtle
1 small crushed garlic clove 
Pinch of salt to taste

Prepare salad dressing

CombineAustralian Honey Infused with Lemon Myrtle and mustard in a small jar with a fork, mix well. Add the rest of the dressing ingredients, mix and combine further, then tightly place the lid on the jar and shake vigorously until well combined.

In a small pan, heat sesame oil on a medium-low heat and fry sugar snap peas with a sprinkle of salt and cracked pepper. Cook for around 5-6 minutes, using a spatula to turn at least once.

While peas are cooking, prepare ingredients as specified in the ingredients list. 

In a medium size bowl, add all salad ingredients, mix in sugar snap peas, salad dressing and serve.


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