Recipe Of The Week: Superfood Salad

This salad is packed with all the nutrition you need to fuel, repair and support the needs of an endurance athlete. Chia seeds lend a healthy dose of Omega 3’s, beneficial for inflammation, while pumpkin and sunflower seeds provide protein and the powerful antioxidant Vitamin E. Berries add a touch of sweetness and color, with immune boosting benefits of Vitamin C, and spinach supplies large amounts of Vitamin K for bone and muscle repair. Tossed with protein and fiber-rich quinoa, everything you need is right in your salad bowl.

Ingredients

Makes 4 servings

10 ounces baby spinach
1 ½ cup cooked quinoa
½ cup blueberries
½ cup sliced strawberries
½ cup finely diced jicama
2 heaping TBSP toasted pumpkin seeds
2 TBSP sunflower seeds
1 TBSP chia seeds
2 TBSP freshly chopped basil
2 TBSP freshly chopped cilantro
½ cup extra virgin olive oil
½ cup champagne, white wine or red wine vinegar
Juice of two oranges
1 tsp sea salt
½ teaspoon freshly cracked pepper

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Preparation

1. To make the salad dressing: In a blender combine the basil, cilantro, olive oil, vinegar, orange juice, salt and pepper. Pour into a sealable plastic container or jar and set aside.
2. In a large bowl, toss the rest of the ingredients gently with large salad utensils.
3. Pour about ¼ cup of the salad dressing over the salad and toss gently until combine. Add more dressing if needed.
4. Store the rest of the dressing in the fridge for up until two weeks.

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