Summer Rocket Salad
The arrival of this warmer weather begs us to increase our intake of fresh salads, packed with colourful plant foods in mostly their raw form. Not only are these delicious, but seeing as no cooking is required they are so quick to make, leaving you more time to be outside enjoying the sunshine. This recipe also includes chickpeas straight from the jar (which are super juicy compared to canned versions), plus an omega 3 boost with good quality canned sardines (but you can simply leave these out if you’d prefer).
Servings 2 Time: 10 minutes
Ingredients
2 handfuls rocket leaves
1 purple carrot, shaved using a peeler
1 yellow carrot, shaved
1 orange carrot, shaved
1 avocado, cut into cubes
1 red bell pepper, roughly chopped
4 heaped tbsp chickpeas (ideally good quality brand from a jar)
1 tin sardines
Toasted seeds to sprinkle on top
Dressing:
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp wholegrain mustard
squeeze lemon
1 tsp honey
Method
- In a large mixing bowl, add the rocket leaves, shaved carrots, avocado, peppers, and chickpeas.
- Mix everything thoroughly using a wooden spoon or clean hands.
- Stir through half the dressing then divide the mixture between 2 salad bowls.
- Roughly break apart the sardines and place these on top of the salads, with some toasted seeds and drizzle over the remaining dressing.
