I’m not usually one for food fads. I like my ice cream with cream in, my cakes with butter and sugar and I’ll only consider using cricket flour when all cereals will have disappear from the surface of the Earth.
But in spite of everything, it looks like I’m currently tumbling down a superfood-shaped rabbithole.
I blame my on-going cupboard clearing phase, that made me realise that I must be a member of the squirrel family (the kind that socks on nuts and then forgets about it).
The consequences of this discovery being that I made a superfood salad to use up part of my stocks and pretty much anything else I had in the fridge: watercress, red cabbage, radishes, avocado, ALL THE NUTS/SEEDS…
A pretty healthy lot, since most of them are actually superfood and therefore pack a punch of health benefits.
Add some lovely walnut French dressing and juuuuuust a tiny bit of crunchy BACON, and what was bound to happen, happened.
I became addicted to said superfood salad.
So much so in fact that despite the weather doing its best to make me see sense and come back to more wintery food, I’ve had it for lunch for 3 days in a row. And I’m strongly considering making it 4.
Cold air? Don’t care! All I want is this (super-easy to make) colourful superfood salad!
Watercress & seeds superfood salad (serves 2)
- 1 bag (100g) watercress, rinced and pat-dried
- 1 big handful thinly sliced red cabbage
- 8 red radishes, thinly sliced
- 1 avocado, stone removed, diced or sliced
- 4 rashers streaky bacon (for a vegetarian version, replace with 1 poached egg per person)
- 1 tsp each black sesame seeds and pine nuts
- 2 tsp pumpkin seeds
- 1 tsp Dijon mustard (I love the sweetness of this honey lil’ number)
- 2 tbsp red wine vinegar
- 4 tbsp walnut oil
- salt flakes, cracked black pepper (use smoked pepper if you have some!)
1. Make the dressing: In a small jar, place the mustard and vinegar and mix until well combined. Pour the oil in, pop the lid on, then shake until well incorporated. Season with salt and pepper and set aside.
2. Cook the bacon in a hot pan until it’s all nice and crispy. Remove all residual fat from the pan and let the bacon cool a bit, then use kitchen scissors to chop it into bite-sized pieces. Set aside.
3. On a serving plate of dish, arrange the watercress, red cabbage, avocado and sliced radishes. Sprinkle with the seeds and top with the crispy bacon bits.
4. Pour the dressing on top and serve immediately.