Rainbow Superfood Salad with Honey Dressing Recipe

Rainbow Superfood Salad with Honey Dressing Recipe
Gluten Free, Vegetarian, Dairy Free
Store in airtight container in fridge for up to 2 days.

This salad is like a summer rainbow - packed with vital daily nutrients, in the form of nuts, seeds, fruits and vegetables. Eat this for plant based proteins, vitamins, irons, antioxidants, good fats & fibre. Persuaded yet? Not only that, it's so gorgeous it's definately worth an Instagram right? Sold. Crunchy, tasty and filling - great as a main meal or a sharing side dish.

  • Saucepan x 2
  • Sieve
  • Chopping Board
  • Sharp Knife
  • Small Bowl
  • Fork
  • Large Salad Bowl


  1. Before cooking, soak the lentils in a saucepan for 2 hours, this will reduce cooking time.
  2. Rinse them, add water and salt, then cook them for 30-40 minutes, until they are tender.
  3. At the same time you might want to cook the quinoa too: rinse it, add about double amount of water in another saucepan, add some salt, then cook it for 15 minutes.
  4. The quinoa is ready when they loose their little “tails”.
  5. Julienne the carrot (cut them into matchstick size) and chop the kale.
  6. To prepare the dressing - place all the ingredients in a small bowl and whisk lightly with a fork.
  7. Add them all to a salad bowl when the cooked ingredients cooled down and mix the dressing in.
  8. Cut the nectarines into long pieces.
  9. Serve it on a plate, adding the nectarines last, sprinkle with the mixed seeds and the goji berries.
  10. Eat & enjoy!

Click to enlarge

3 August 2017 - 2:02pm