Summer Salad with Orange Mustard Dressing
As soon as the sun comes out, I tend to notice my eating change. I crave light, fresh and colourful food and find myself eating lots of raw veg. One of my go to lunches at the moment is to fins all the veg I have in the fridge and make a colourful bowl with a delicious citrus dressing. I love using a spiraliser or julienne peeler to make the base of the salad out of carrots or courgettes rather than leaves as the texture is more interesting. Plus you can dress the salad, pop it in the fridge and have something to take for lunch the next day without eating soggy salad leaves for lunch! The orange and mustard together make a sweet and tangy dressing and I love combining the soft avocado and crunchy seeds to give lots of different layers to this bowl.
Ingredients (serves 2)
2 teaspoons of whole grain mustard
50g of frozen edamame beans
2 tablespoons of pumpkin seeds
Place the edamame in boiling water on the hob for just a couple of minutes to heat through. Then run under a cold tap to cool.
Juice the other orange and mix the juice with the mustard in a small bow to make the dressing.
Using a spiraliser or julinne peeler, make noodles with the courgette. If you don't have either of these, you can use a regular peeler to make ribbons and put them in a large mixing bowl with the edamame.
Peel one orange and the grapefruit (you can use a sharp knife) then slice into circles. Cut each circle into 6 or 8 pieces, then add to the courgette.
Mix in the dressing until everything is evenly dressed. Then cut the avocado into small pieces and toss through the salad, topping with pumpkin seeds to serve.