Mary Berry Superfood Salad

This Superfood Salad recipe is made with tenderstem broccoli, broad beans or peas, celery, cooked beetroot, and toasted pumpkin seeds. This delicious Superfood Salad recipe creates a tasty, nutrient-packed dish that takes about 15 minutes to prepare and can serve up to 4 people.

This Superfood Salad Recipe Is From Absolute Favourites Cookbook by Mary Berry

Mary Berry Superfood Salad Ingredients:

• 350g (12oz) tenderstem broccoli, trimmed and cut into small, thin florets
• 100g (4oz) podded and skinned broad beans or peas
• 2 sticks celery, thinly sliced
• 2 cooked beetroot (60–75g/2½–3oz each), cut into batons
• 25g (1oz) pumpkin seeds, toasted
• Salt and freshly ground black pepper

FOR THE DRESSING

• 2 cloves garlic, crushed
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 1 tsp sugar

How To Make Mary Berry Superfood Salad?

1. Blanch the vegetables: Bring a pan of salted water to the boil, add the 350g (12oz) broccoli and 100g (4oz) broad beans (or peas), and boil for 1 minute. Drain and refresh in cold water.
2. Combine the ingredients: Tip the drained vegetables into a serving bowl and add the 2 sticks sliced celery.
3. Prepare the dressing: In a small bowl, mix the 2 crushed garlic cloves, 2 tbsp lemon juice, 4 tbsp olive oil, and 1 tsp sugar until smooth. Pour over the vegetables in the serving bowl, season with salt and pepper, and toss until well coated.
4. Finish the salad: Add the 2 cooked beetroot batons and sprinkle with 25g (1oz) toasted pumpkin seeds before serving.

Recipe Tips:

• Use fresh ingredients: Fresh broccoli and celery make the salad crisp and full of flavor.
• Don’t overcook the veggies: Blanch the broccoli and broad beans (or peas) for just 1 minute to keep them crunchy and colorful.
• Cut veggies evenly: Slice the celery and beetroot evenly for a balanced texture and taste.
• Mix the dressing well: Make sure the garlic, lemon juice, olive oil, and sugar are fully combined before adding to the salad, so every bite is tasty.
• Toast the seeds: Toasting the pumpkin seeds boosts their flavor and adds a great crunch to the salad.

What To Serve With Superfood Salad?

This crisp Superfood Salad pairs well with grilled chicken, quinoa, roasted sweet potatoes, or grilled fish. It also can be served alongside hummus, whole grain bread, avocado slices, or a light soup for a healthy lunch or dinner.

How To Store Leftovers?

• Refrigerate: First, let the leftover Superfood Salad cool until it reaches room temperature. Then, place the salad in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• Freeze: Freezing is not recommended for Superfood Salad because the fresh vegetables can become soggy and lose their crunch after thawing.

Mary Berry Superfood Salad Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 220
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 70mg
• Potassium: Not specified
• Total Carbohydrate: 16g
• Dietary Fiber: 6g
• Sugars: 7g
• Protein: 6g

Try More Mary Berry Recipe:

• Mary Berry Caesar Salad
• Mary Berry Beetroot and Feta Salad
• Mary Berry Couscous Salad
• Mary Berry Asparagus Feta Salad