Yvonne Bishop-Weston Power Salad
Serves: 1-2 depending on appetite!
PREP: 10 mins
COOK: –
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INGREDIENTS:
For the dressing:
50g natural organic yogurt or soya yogurt
4g (1 teaspoon) fresh dill – finely chopped
10g (1 teaspoon) horseradish
2 tablespoons fresh lemon juice
For the salad:
2 Omega-3 eggs hard boiled or poached
80g cooked beetroot – chopped
60g yellow pepper – chopped
40g (2 tablespoons) sprouted beans and lentils (supermarket mix)
2 handfuls (40g) of mixed leaves – washed and drained
6 walnut halves
Rock salt to taste
Serve with:
1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini
Method:
- Mix the dressing ingredients together.
- Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).
- Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts.
- Top with the dressing and serve immediately.
- Toast the rye bread and add the topping of your choice.
