Superfood Salad with Wasabi and Ginger Dressing

With the nights staying lighter and the sun making the odd appearance it is, to me anyway, starting to feel a lot like salad season. But i'm not talking lettuce and cucumber, but rather something altogether more interesting and appetising. Quinoa is the perfect base for this superfood salad, packed full of nutrients, different textures and topped with a lovely fresh dressing. 


  • 175g quinoa 
  • 100g lentil sprout mix
  • 50g brazil nuts
  • 2 punnet of fresh cress
  • 1 large pomegranate 
  • 1 large avocado 
  • Small bunch of fresh coriander 

For the dressing

  • 6 tablespoons extra virgin avocado oil
  • 6 tablespoons water
  • 1 tablespoon wasabi 
  • Juice of half a lemon
  • 3 inch piece of finely ginger grated

Cooking Times

  • Prep Time : 20 mins
  • Cooking Time : 20 mins


Start by cooking the quinoa according to the instructions on the packet, once it has cooked spread out on a plate to allow it to cool. 

Cut the broccoli into small pieces and steam for two minutes before setting aside to cool. Avoid over cooking as you want it to retain a little crunch. 

Cut the pomegranate in half and remove all of the seeds and then roughly chop the Brazil nuts. 

Chop the coriander and use a teaspoon to scoop out the avocado in small balls. 

Place all of the dressing ingredients into a hat and shake vigorously. 

Add everything into a large bowl and mix thoroughly.

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