Mango, avocado & nut summer salad

Haleo — Tue, 08 Sep 2015 10:57:33 +0000

This simple salad goes down a treat on a warm summer’s day. It is quick to make and offers a delightful ensemble of flavours (which is very nice on the palette). We love mango as this is high in cancer-combating antioxidants and is an awesome fruit which helps with keeping skin clear and keeps us glowing!

We are all about ‘good fats’ here at Haleo and thanks to the avo and the nuts we are ensuring that you get these too! In small sauce pan with 1 tsp. of coconut oil on a low heat, we gently toast the nuts for a few minutes which gives the dish a lovely crunch.

Serves: 4

Ingredients

8 cups rocket (tightly packed)
2 mango (sliced)
2 avocado (sliced)
½ cup of whole almonds (lightly toasted)
1 cup of crushed walnuts
4 tbsp. coconut oil (melted)
Juice of a lemon
Salt to taste

Instructions

Place walnuts in a small bowl and using a fork, gently crush.
Pour melted coconut oil over the crushed walnuts, add lemon juice and mix together (this acts as the 'dressing').
In a large salad bowl, add the rocket, sliced mango and avocado, toasted almonds, then the dressing.
Toss well, add salt and serve.

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Super salad goddess

Haleo — Thu, 16 Apr 2015 13:56:37 +0000

This was actually the first decent salad we ever created. We wanted a salad which was both rich in phytonutrients, and vibrant in colour. It includes a bunch of the big hitters from our pantry so it will deliver an awesome boost to your immune system.

Serves: 2

Ingredients

3 tbsp. coconut oil
10 small mushrooms
2 cups rocket (tightly packed)
3 carrots
1 red onion
1 cup pitted olives
1 broccoli head
1 avocado
16 cherry tomatoes
Juice of a lemon
1 cup mixed seeds and nuts (I use pumpkin, sunflower and sesame seeds, walnuts and almonds, but any mix is fine)
Splash of tamari (gluten-free soy sauce)
Salt and pepper

Instructions

Wash and cut the broccoli head into florets, slice the mushrooms in half, peel carrots and chop them into quarters (long ways) and finely slice the red onion - set aside.
In a wok (or a large pan), heat 1 tbsp of coconut oil and add nuts and seeds, stir regularly for around 4-5 minutes until they start to pop.
Add 2 tbsp of coconut oil to the wok, followed by the mushrooms and cook for a further 4-5 minutes (until the mushrooms are lightly cooked), stir regularly.
Add the carrots to the wok and cook for around 5 minutes, stir regularly, (remember carrots are better under cooked and should still be crunchy).
Add the broccoli to the wok and cook until it turns bright green (around 3 minutes).
Place wok contents in a bowl and set aside to cool.
Peel and slice the avocado and place in a small bowl.
Once cooled, place wok contents in a large bowl, followed by the rocket, cherry tomatoes, red onion, olives and avocado. Add salt and pepper, lemon juice and splashes of tamari and toss well.

The post Super salad goddess appeared first on Haleo.

rocket Archives - Haleo

Mango, avocado & nut summer salad

Super salad goddess