It’s been a super hot week here in Melbourne, so there have been salads galore. They are the perfect thing for a hot day, and also to use up any left overs that are hanging around. I usually work on a basic principle of combining a protein source with some crunch, and a fun dressing. So whatever I have in the protein stakes (tofu/tempeh, fetta, haloumi, chickpeas, lentils, quinoa etc), with some fresh leafy items, crunchy veg, some nuts or seeds to round out the protein, and a dressing including a lovely healthy fat of some kind (olive oil, flaxseed oil, tahini/nut butter, you get the idea). Including protein and good fat in your salads this way will keep your blood sugar regulated and will keep you feeling full for longer – creating a legitimate satisfying meal. Fab!
On Friday I was lucky enough to be featured on Jess Ainscough’s website The Wellness Warrior as a Friday Foodie. If you haven’t visited Jess’ site, make sure you check it out. She is an absolute inspiration and a wonderful person, and her site is full of educational and inspirational posts, videos and books, along with my favourite weekly inspiration board.
I decided to make this nutrient packed sesame noodle salad. The noodles are made up of buckwheat noodles, arame, and spiralised carrot and zucchini; combined with marinated tofu, fresh veg, coriander/cilantro and pepitas. The dressing is a ripper. For the full recipe, check out the post but do me a favour – add 1-2 tablespoons of lime/lemon juice to the dressing (a bit of a typo…). I also forgot to write the clove of fresh garlic for the tofu marinade in the ingredients section, but we won’t go there, I’m sure no-one noticed!…
If you have any left over dressing, it