Spinach, Arugula, Kabocha & Buckwheat Salad


This salad is vibrant, full of flavor and incredibly nutritious. It consists of baby spinach, arugula, buckwheat, brazil nuts, raisins, crispy garlic and a poached egg. I usually drizzle this with olive oil and season with salt and pepper. It’s one of my favorite weekend lunch salads.


SPINACH, ARUGULA, KABOCHA & BUCKWHEAT SALAD

serves 1


Ingredients

  • 72 g (2.5 oz) mix of baby spinach and arugula
  • 150 g (5.25 oz) cubed kabocha squash, cooked
  • 50 g (1.75 oz) cooked buckwheat
  • 25 g (1 oz) brazil nuts, roughly chopped
  • 1 heaped tablespoon raisins
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon coconut oil
  • poached egg
  • extra virgin olive oil for drizzling


Method

1. Arrange the spinach and arugula on a plate, scatter over the kabocha squash, buckwheat, brazil nuts, raisins and set aside.
2. Heat the coconut oil in a small frying pan until hot. Add the garlic and fry until light brown and crisp. Scatter the garlic over the salad.
3. Top with poached egg, drizzle with olive oil, and season to taste. Enjoy!

Advertisements

2 thoughts on “Spinach, Arugula, Kabocha & Buckwheat Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s