A Super Salad and a Special Treat
Happy March everyone! Actually, it’s almost April isn’t it, and I have no idea how that happened. I’m even more bewildered that it’s almost Easter, but at the same time I’m very happy to see some sourdough hot cross buns popping up in my favourite bakeries – delicious!
I haven’t posted in a little while, mainly because I have been busying away working on some really fun projects. One of them has been designing a wholefood menu for Ocean Soul Retreat, a surf, yoga and wellness retreat for women set in Bali. It’s been a huge job, but now that it’s done it is so very wonderful to think that the lucky guests will be enjoying delicious, balanced, real food meals and snacks while they surf and yoga their stresses away. Fresh and fragrant curries, zesty salads, nourishing snacks and luscious wholefood desserts. Yum!
So, in addition to sharing one of my favourite recipes from the retreat menu with you today, I also have the pleasure of passing on a little something something. If, by chance, any of you are feeling the need for a little R & R and this is ticking your boxes, head over to the Ocean Soul Retreat website for some more information. If you choose to book a retreat, make sure you enter ‘My Wholefood Romance’ as the promo code when booking and you will receive $250 off your package – awesome!
But on to this sensational salad. I tried something along the lines of this salad at one of my favourite cafes in Melbourne, and knew I wanted to recreate a version for this retreat. It’s fresh, spicy, full of interesting textures, and it tastes delicious. It is also packed with protein and antioxidants, and that’s why I like to call it a super salad.
[headline]Super Salad with Chilli and Lime Dressing[/headline]
10 cherry tomatoes
2 cups of kale or your favourite leafy green
1 cup black beans, cooked
1 cup rice (brown, red, black or basmati) or quinoa
2 ears of corn
2 tbs goji berries
For The Dressing
1 tsp red chilli
2 tsp coconut sugar
1 tbs rice vinegar
1 tbs olive oil
2 tbs lime juice
1/4 cup coriander
lime wedges for serving
Place the cherry tomatoes on a baking tray, drizzle with a little olive oil, and bake for 15 minutes at around 180 degrees Celsius, or until nicely cooked.
Char the corn cobs on a grill for a few minutes until a nice colour begins to form. Alternatively you can boil them in a saucepan until just tender. Slice off the kernels and set aside.
Shred the kale finely, and place in a large bowl and add a drizzle of olive oil.
‘Massage’ the kale for a few seconds with your hands to soften it a little. Add the black beans, rice, tomatoes, corn and goji berries, and toss to combine.
Place all the ingredients for the dressing into a bowl and whisk to combine.
Pour over salad and serve immediately topped with coriander and a wedge of lime.
I hope you love this salad as much as I do. Have a wonderful week. x