This is my go-to salad. Its easy, unique, and the perfect balance of light and satisfying. Growing up we had a salad almost every night with dinner, but I hadn’t ever really had toasted seeds on a salad until I was living on my own, because my brother is allergic. Now I’m making up for lost time (sorry Ryan!), and love garnishing my salads with seeds. Sunflower seeds are high in copper and vitamins E & B1. They also are a source of healthy fats, which are important to consume with a salad to maximize absorption of the fat-soluble vitamins A, D, E and K. The EVOO in the dressing helps here as well, if you have to omit due to allergies. Lately I’ve been experimenting with new salads, but for a time I made this so consistently to go with our meals, that we started referring to it simply as “THE salad” and the name stuck.
200g pre-washed mixed leaves (any mix you like will work)
2 large carrots, grated
2 handfuls cilantro, chopped
1/2 cup sunflower seeds, toasted (200C for 3-5 minutes - watch them carefully, they’ll burn)
1/2 cup grated cheddar cheese
1 generous tsp honey
1 generous tsp dijon mustard
6 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1/2 tsp dried oregano
salt & pepper to taste
1. Whisk dressing ingredients in a mug or small bowl with a fork.
2. Add all salad ingredients to a large mixing bowl and toss to combine.
3. Toss salad with dressing.