This raw superfood salad is so quick and easy to make, especially if you have a blender. I made enough for dinner and lunch the next day for work, and I think the flavours really developed overnight because it tasted even better the next day! The basil and pumpkin seed dressing is well balanced and full of flavour, I would highly recommend it to dress anything from courgette noodles to using as a herby alternative to houmous for homemade falafel.
Why have I called it a ‘superfood’ salad? Well, apart from it being raw so nutrients such as vitamin C haven’t been lost in the heating process, the vegetables pack a nutritional punch too. A study at the University of Exeter (my hometown) found that beetroot juice increased athletic performance in cyclists by up to 20% due to the high nitrate content allowing the body to exercise with less oxygen. Broccoli, carrots and courgettes are full of non-starchy fibre, vitamins and potassium, and finally pumpkin seeds are full of magnesium, zinc and plant-based omega 3 fats, a nutrient often lacking in a vegetarian diet. You can really use whatever vegetables you have in the fridge for this recipe. Kale or spinach work well, as does avocado, just cut into slices and serve on top for a further nutritional boost. Serves 1-2 and is easily scaled up.
Raw Superfood Salad
- 1 Beetroot
- 1 Courgette
- Half a Head Broccoli
- 2 Carrots
- Sea Salt
- Peel and quarter the beetroot and carrot. Cut the broccoli and courgette into rough pieces.
- Add the broccoli to a blender along with a pinch of salt and pulse for 20-30 seconds until it resembles large rice grains. Dish into a serving bowl and repeat the process for the courgette, carrot and beetroot* (no need to wash out your blender). If you are not using a blender grate the beetroot and carrot, and finely chop the broccoli and courgette.
*Note: you can blitz all of the vegetables together, but I like the contrast in colours that individually chopping them gives.
Basil and Pumpkin Seed Dressing
- 100g Pumpkin Seeds
- 1 Tbsp Tahini
- 1 Clove Garlic, crushed
- Large Handful Fresh Basil
- 2-3 Tbsp Extra Virgin Olive Oil
- Sea Salt
- Splash Water
- Add 80g of the pumpkin seeds to the blender, along with the rest of the ingredients. Blend for a minute until you have a chunky dressing. Add more oil or water if the dressing is too thick.
- Add the dressing to the vegetables, sprinkle with the remaining pumpkin seeds and mix.
- Check seasoning and serve.