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Super Green Salad Recipe

With Super Greens + Reds
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
35 mins
Super Green Salad Recipe

The Perfect Green Salad Recipe! 

This super green salad features the one and only Super Greens + Reds - your all-in-one wellness elixir that brings a super green kick of 23 nourishing greens & reds. Ain’t no hassle here with this green salad recipe, you just put the salad onto the hasselbacks and dip the chips, you’ll be singing baby come back once this snack is completely devoured. This super green salad is delicious as is or with green leaves for a mixed green salad or as a nutritious alternative for guacamole. This Super Green Goddess Salad is honestly so creamy and tasty that it deserves a winning goddess crown! 

Why do We Include Super Greens + Reds Powder in our Green Salad Recipe?

Super Greens + Reds is perfect to add to a green salad recipe for added nutrients that you won’t even know are there. Our Super Greens + Reds powder is so versatile, you can drink it in water, smoothies like The Everything Smoothie, or create a yummy snack like Trail Mix Oat Slice or add it to a tasty and nutritious green goddess salad like this one. 

The Benefits of Super Greens + Reds

Adding in Super Greens + Reds into green salad recipes, smoothie recipes and sweet treat recipes, means gifting yourself with the wholefood nutrition that 23 nourishing greens and reds bring. With 18 vitamins & minerals from all-natural sources, including vitamins A, C, D, E, K, B vitamins, calcium, iron, magnesium and zinc, Super Greens + Reds supports immunity, energy, gut wellbeing, antioxidant protection, alkalising minerals and cognitive function. So yeah, that’s why we call this best-selling greens powder super! 
 

Sides & Snacks
Modern Wellness Cuisine
Pantry Items
View in metric
  • 1 tbsp Super Greens + Reds
  • 1 large sweet potato
  • ¼ cup olive oil + extra for drizzling
  • 2 tsp Himalayan Crystal Salt
  • ½ tsp pepper 
  • ¼ cup lemon
  • 2 cloves garlic
  • ½ cup almonds
  • 1 cup basil
  • 1 cup baby spinach
  • zest of 1 lemon
  • ¼ cup chives
  • ¾ cup Vegan Nutritional Savoury Flakes
  • ½ savoy cabbage or wombok, finely chopped
  • 2 cucumber, finely diced
  • Natural corn chips to serve

1. Preheat the oven to 180°.

2. Cut sweet potato into 1cm rounds, then score 3 mm apart in one direction, being careful not to cut all the way through. Then score in the other direction to make a criss cross pattern.

3. Lay them on a tray then drizzle with olive oil, 1tsp of salt and pepper. Bake for 20-25 minutes or until caramelised and cooked through.

4. To create pesto, in a food processor add ¼ cup olive oil, lemon juice, garlic, almonds, baby spinach, basil, chives, lemon zest, vegan nutritional savoury flakes, Nutra Organics Super Greens + Reds and the remaining salt. Blend until a pesto consistency forms.

5. Add cabbage and cucumber to a bowl, then add pesto and stir through.

6. Serve alongside hasselback sweet potato and corn chips, scoop the corn chips and top onto the sweet potato.