Super Salad

Elena Duggan

1 lge thumb Fresh Turmeric, Peeled, finely grated/diced/ crushed (dried/ powdered acceptable alternative if fresh unavailable)
1 lge thumb Fresh Ginger, Peeled, finely grated/diced/ crushed (dried/ powdered acceptable alternative if fresh unavailable)
1 lge Fresh Lemongrass stalks, One piece, inner soft piece only finely diced/ crushed
(dried/ powdered acceptable alternative if fresh unavailable)
¼ – ½ tsp ground Cayenne Pepper (optional)
4 tbsp Australian Extra Virgin Olive Oil
2 lge lemons, Finely zested and juice reserved
Murray River Pink Salt Flakes to taste
Organic Honey to taste
250g Organic Free Range Chicken Mince
1 bunch curly Kale, leaves shreeded
1/2 med Spanish onion, Finely sliced
1 med zucchini, Grated
1 med beetroot (optional), Peeled and grated
1 med red capsicum, Finely diced
1 bunch Mint, Leaves only, shredded
1 bunch Coriander, Leaves only, shredded
1½ cups Quinoa, Cooked al dente, drained and cooled
30g Raw Sunflower Seeds
30g Raw Flaxseeds
30g Raw Almonds, Roughly chopped
30g Raw Pumpkin Seeds
30g Raw Sesame Seeds
1 Avocado

Heat spices and aromatics in 1 tbsp of oil in the fry pan over medium heat until fragrant and bubbling.
Add chicken mince and stir-fry until golden, fragrant and opaque, breaking up as you go. Set aside to cool.
In a large bowl, gently massage the kale leaves with ½ the lemon juice, pinch of salt and 1 tbsp of olive oil until softened, vibrant green and slightly translucent.
Add all remaining raw salad ingredients, lemon zest, plus quinoa and toss through to loosen.
Add lemon juice, honey, olive oil, salt and pepper to taste – toss through to ensure dressed well.
Set aside.
Serve salad with chicken, nuts and seeds, extra herbs and avocado if desired.