SUPER GREEN PROTEIN SALAD RECIPE
This is more than a salad, lots of texture, flavour + nutrients with a zingy dressing.
The salad is packed with edamame, peas + seeds for lots of plant protein goodness. The recipe says to use bulgar wheat, as the nutty hardy texture is a nice change, but feel free to use the grain of your choice.
It is a great meal prep salad and will keep well for a day or 2.
Serves 2
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INGREDIENTS
120g Bulgar wheat
4 Spring onions finely chopped
1/2 Red pepper finely sliced
1 Avocado sliced
30g mixed seeds (pumpkin, sunflower etc)
150g frozen edamame beans
160g frozen peas
1/2 cucumber
DRESSING: 1 tbsp white wine vinegar, 3 tbsp extra virgin olive oil, 1/2 lemon (juice)
TO FINISH: Pita croutons - see recipe (or croutons of choice)
Step 1: Boil
Bring a large pan of water to the boil. Add the bulgar wheat + cook as per the packet instructions. 3 mins before the cooking time is up add the frozen edamame beans + peas. Once the bulgar wheat + vegetables are tender, immediately drain + run under cold water to chill quickly for 30-60 secs. Then drain again.
Step 2: Chop
Finely chop the spring onion + add to a large bowl. Peel the cucumber, chop in half, scoop out the watery seeds, discard. Then chop the cucumber into small dice and add to the bowl. Deseed the red pepper + chop into thin slices, add to the bowl. Peel + de-stone the avocado + slice, add to the bowl. Add the drained bulgar wheat + vegetables to the bowl too.
Step 3: Mix
In a jam jar add all the dressing ingredients, taste for seasoning. You can make up extra + keep in the fridge. Pour over the salad and give it all a good toss.
Step 4: Serve
This can be served immediately with the croutons.
Or if you are making extra for meal prep complete step 2 (but don't add the avocado until day of eating), also keep the dressing in the jam jar. Box the extra salad in glass tuperware ready lunch on the go.
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Chefs tips
For extra greens serve with a rocket or spinach salad. Both these greens will stand up to the hearty grain. .