A Green Salad with a Twist – Perfect for Fussy Salad Eaters
You’re probably thinking fruit in a green salad is a little unusual, but I dare you to try it before you jump to conclusions. All I can say is – orange and rocket is a match made in heaven.
This combination of salad is perfect for you if you’ve been a little hesitant to eat green salads for lunch. Trust me you’ll barely notice the taste of rocket.
In this salad I used a type of beetroot which isn’t the normal purple colour that you’re probably used it. That’s because I used an Heirloom Italian variety called ‘Chioggia’ that I was lucky enough to pick up from my local farmer’s market.
It’s a little sweeter than normal beetroot and a stunning fuchsia and white stripey colour that perfectly fits this refreshing salad. If you can’t find this type of beetroot don’t worry, normal beetroot will also work perfectly!
Recipe
Prep Time: 20 minutes
Serves: Approximately 3 serves
Ingredients
- 2 handfuls of rocket
- 1 medium sized chioggia beetroot (or normal purple beetroot)
- 1 fennel bulb
- 2 oranges
Tangy Salad Dressing
- 2 tbsp fresh lemon juice
- 1/4 cup of natural coconut yoghurt
Directions
- Place the rocket into a salad bowl.
- Cut the long green stalks off the fennel bulb. Use a peeler to peel any brown spots that may be present. Cut the fennel in half, remove the core and then thinly slice the fennel. Pop the fennel in the bowl with the rocket.
- Grab the beetroot and cut off the leaves. Peel the outside of the beetroot with a peeler.
- Cut the beetroot in halves or quarters depending on the width of your food processor.
- Put the food processor on the grating setting to grate the beetroot. If you don’t have a food processor you can grate this by hand, but just be careful your hands will most likely turn very pink doing this! You may want to use a glove.
- Put the beetroot in the bowl with the rocket and the fennel.
- Lastly, remove the outside peel of the orange, either by peeling or cutting. I like to cut the orange and leave as much of the white part of the skin as possible as this is a great source of bioflavonoids.
- Slice the orange in segments, and then cut them in halves. Place in salad bowl.
- Squeeze the juice from the fresh lemon into a jar and add the coconut yoghurt. Stir until well combined.
- Add the dressing just before you eat.
- Pairs well with shredded chicken breast or smoked salmon.
Naturopathic + Nutritional Guide
Did you know that the white pith of your orange (the bit that you often cut off and avoid) is high in something called bioflavonoids.
Bioflavonoids help to strengthen your capillaries and veins, reducing your risk of spider and varicose veins.
So if you’re not too concerned about the slightly bitter taste from the white pith, keep it on when you cut the peel off.
This recipe is a nutritional source of:
- Vitamin B5, vitamin A, C, K, folate, bioflavonoids and potassium
- Insoluble fibre
Share and Comment Below
If you tried this salad out, then please share your thoughts and help inspire other working ladies to eat more greens.
