Rocket & Artichoke Salad

Ingredients:

  • 500g organic frozen peas defrosted
  • 4 cups rocket
  • 1 bunch dill
  • 1 tin artichokes
  • 1 cup semi dried tomatoes
  • ½ red onion
  • large handful flat leaf parsley
  • 2 spriggs of mint
  • 1 tblsp pine nuts

Dressing:

  • ½ cup Chia Gel (recipe: 2 tblsp black chia seeds in 1 cup water, shake in a jar, stand for 10 minutes until gel has formed, will keep for a week in the fridge)
  • 2 tblsp Braggs apple cider vinegar
  • 2 tblsp cashew mayonaise
  • 1 tsp kelp granules
  • 1/2 tsp herbamare diet seasoning
  • 1 clove garlic
  • 1/4 cup water

Method:

Chop the herbs, drain, rinse and drain again the artichokes and slice them into quarters, slice onion into fine half rings.  Toss all ingredients together.  Make the dressing in a blender, blend for 30 seconds and keep in a glass jar in the fridge for up to a week.  

Notes:

This is a delicious rocket, pea, and artichoke salad with a dressing that has kelp granules added, I have added this as most Australians are iodine deficient and we need iodine for thyroid & brain function and seaweed is the best way to add it to your diet  - you cannot taste the kelp in the dressing.  I have also substituted most of the olive oil for chia seeds and cashew mayonnaise as it is much healthier and offers many more nutritional benefits than processed oil.  With this salad you could add blanched tofu cubes or cooked beans and you would have a main course.