HAPPY GUT SALAD by Danielle O’Donoghue

Recipe: HAPPY GUT SALAD by Danielle O’Donoghue

Ingredients Serves: 4

Salad

1 bag mixed salad leaves

Edible flowers ie: borage, calendula, heartsease

A handful of dandelion leaves- finely chopped

1/4 red cabbage – finely sliced (a mandolin works well) and marinated in lemon juice and salt

A couple of radishes – sliced finely

A small head of broccoli or bunch of broccolini – cut into florets and steamed lightly

A bunch of asparagus – cut into thirds and fried with tamari and lemon

1 apple – grated or finely sliced

1 handful of pepita seeds – toasted with tamari

A palmful of arame seaweed – soaked in tamari and warm water

1/2 block tempeh

A splash of sesame oil

3 tblsp mirin

1 tsp tumeric

1 tblsp freshly ground flax seed

1 tblsp dulse flakes

 

Dressing

3 tblsp hemp or flaxseed oil

1 clove garlic – flattened with a knife and cut in half

1 tsp mustard

4 tblsp apple cider vinegar

1/4 cup olive oil

1/2 – 1 tsp raw honey

salt

pepper

 

 

Method

Slice tempeh thinly and marinate for 5-10 minutes in tamari and mirin. Heat sesame oil in pan and fry tempeh sprinkling with turmeric as it cooks. Remove from pan when golden and crispy. Set aside.

Place all dressing ingredients in a jar with a screw top lid and shake to combine.

Place all salad ingredients into a bowl and dress with salad dressing. Toss to combine and sprinkle edible flowers on top.

Check out the nutritional information of the ingredients.

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