Raw Super Salad Sunday


Lunch time!!! This raw super salad, filled with sprouts, nuts and seeds, will kick your energy levels to a new high whilst ensuring you are getting maximum nutrients into your bod. I’m actually eating it as I’m writing this blog. Why raw? Well, eating raw veg is important as many enzymes do not survive the heating process in normal cooking procedures – in other words you are not maximizing the goodness in the ingredients. Therefore, I try to keep at least 50% (or more) of all things on my plate raw.

With this multi coloured salad I also say farewell to the batch of soaked mung beans that I made a few days ago and that have proved to be such a fab and frugal ingredient in my soups, smoothies, salads and juices. Not bad for a couple of handfuls of mung beans soaked in an old glass jar. I highly recommend you try this at home. Sprouts contains live enzymes which we need for the body to thrive and aid its functions. Eating sprouts, whatever kind (radish, broccoli, mung bean, chick peas etc) is probably one of the best things you can do for your health. Here is what went into it:

Raw Super Salad, Green Swede Style

1 cup sprouted mung beans (or any other sprouted legume)

4-5 broccoli florets, cut in small pieces

1 romano pepper, cut into small pieces

1 handful spinach

1/2 LARGE avocado, or 1 small, cubed

1/2 cup ground nuts (cashew, brazil, walnut, almond, sunflower and pumpkin seeds)

Crumbled feta cheese


Olive oil, apple cider vinegar, Dijon mustard, salt, pepper

Chop all veggies and mix in with the nuts so that you get a lovely multicoloured salad. Pour dressing on top. If you don’t have chopped nuts, get out your blender or food processor and put all the nuts you’d like to mix into it. Grind. I prefer to still have a slight crunch to the nut mixture so I don’t mix it until it is a powder but you may feel differently. Do what works for you. Put in jar and keep in cool dark place. It is a great way to have instant nuts at hand for smoothies or salads later in the week. Enjoy! X

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