This salad is vegan, refined sugar- and gluten-free. Fresh, light and super tasty, did we mention it is super simple? You can try adding extra protein to this salad to really bulk it out. Trojan horse Lion’s Mane into the delicious dressing, we love adding our adaptogenic herbs to all our meals and drinks. Did you know our tonic herbs are not effected by temperature? So you can add them to hot and cold drinks and food. Feel free to try any of our medicinal mushrooms in this recipe, Mason's Mushrooms blend, Turkey Tail and Reishi are some great options.
We hope you love this recipe :)
INGREDIENTS
Makes 2 servings
1 cup cooked white quinoa
200g cherry tomatoes, halved
2 small zucchinis shaved into ribbons or thinly sliced
1⁄4 cup kalamata olives
1 cup fresh basil leaves
1⁄2 cup chopped toasted almonds
1 cup salad greens
DRESSING
2 tbsp balsamic vinegar1 tbsp maple syrup
1 small clove garlic minced
1 tsp SuperFeast Lion’s Mane
Pinch salt
1⁄2 cup extra virgin olive oil
2 tbsp minced fresh basil
METHOD
1. For the dressing combine vinegar, maple, garlic, Lion’s Mane and salt into a bowl and whisk to bring everything together. Continue whisking and slowly add olive oil to emulsify. Stir in basil.
2. In a separate bowl, combine the rest of the salad ingredients except the nuts.
3. Stir in the dressing to taste.
4. Sprinkle nuts over the top.
Thanks to Tam and Pat, from our favourite cafe The Branches, for this delish recipe.
