Super Salad with Sunflower Seeds
Your guilt-free super salad that is heavy on nutrition but not on calories!
- 500 g broccoli
- 250 g brown mushrooms
- 400 g small carrots
- 2 ripe avocados, approx. 200 g each
- 1 pomegranate
- 6 tbsp olive oil
- 1 bunch of basil
1 100 g pack of mixed seeds (sunflower, pine and pumpkin seeds)
- 1 lemon, juiced
- Salt & pepper
- Brown sugar
Clean, wash and divide broccoli into small florets.
Peel the stem and cut into thin slices.
Cook broccoli in boiling salted water for 4 to 5 minutes. Drain.
Cut the pomegranate in quarters and remove the seeds.
Peel and wash the carrots. Cut into thin slices.
Halve the avocados lengthwise, remove the core.
Slice the lemon and juice it. Mix lemon juice, salt, pepper and sugar for the vinaigrette. Pour in oil.
Wash the basil and pluck the leaves. Mix with the remaining salad ingredients and the vinaigrette.
Sprinkle the salad with the seeds and serve.