Recipe: Green goddess salad

This quick and easy recipe will help you maintain your healthy eating routine and keep you feeling full

If you usually find yourself getting hungry shortly after having a salad, you need a recipe like this one from Linwoods that has it all – protein, good fats and complex carbohydrates.

Preparation time – 15 minutes

Cooking time – 30 minutes

Serves – 2 

Ingredients

1 medium sweet potato diced

2 tbsp olive oil or avocado oil, divided

1 can of chickpeas, drained

Salt and pepper

½ a small white cabbage, finely chopped

Fresh basil to serve

2 heaped tbsp Linwoods Flaxseed, Almonds, Brazil Nuts, Walnuts & CoQ10

For the dressing:

1 large ripe avocado

1 handful basil

Juice of 1 lemon

60g plain yoghurt (dairy free if necessary)

60ml water*

Salt and Pepper to taste

Directions

• Preheat your oven to 200C (400F). 

• Place the sweet potato in a roasting tray, toss with 1 tbsp of the oil and roast in the oven for 20 mins.

• Remove from the oven, toss through the chickpeas and roast for a further 20 mins. Alternatively cook the sweet potatoes for 15 mins in the air fryer, followed by a further 10 – 15 with the chickpeas.

• Blend together the dressing ingredients using a mini chopper or blender until smooth. Season to your own taste.

• Toss the dressing through the cabbage in a large bowl; reserve a little for drizzling on top if desired.

• Serve the salad by layering the cabbage in a bowl, topped with roast chickpeas and sweet potato, garnished with fresh basil and sprinkled liberally with the milled flaxseed and nut mix. Toss everything together as you dig in!