Byron Bay Salad is a healthy salad inspired by one of my favourite places – Byron Bay.

It is packed full of amazing ingredients and is gluten and dairy free. Plus it can also be suitable for vegan/vegetarian if you omit the chicken. 

Byron Bay is one of my favourite places to visit.

I love everything about the place- the scenery, the culture and especially the food.

There are so many amazing places to eat at but there are so many great little supermarkets where you can pick up the best quality wholefoods and fresh ingredients.

One of my favourite places to dine at is the Byron Fresh Cafe. The food there is amazing.

One of my favourite meals to get is their “Fresh Salad”, which I have recreated for you below.

In my version, I have omitted a couple of the ingredients, namely the goats cheese and toasted tamari seeds (as I could not locate them anywhere).

This salad is gluten and dairy free and can also be suitable for vegan/vegetarian if you omit the chicken.

Enjoy

Ness xo

 

Byron Bay Salad

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Byron Bay Salad is a healthy salad inspired by one of my favourite places - Byron Bay. It is packed full of amazing ingredients and is gluten and dairy free. Plus it can also be suitable for vegan/vegetarian if you omit the chicken.

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Ingredients

• 4 cups baby spinach
• 2 cups fresh pumpkin, peeled, de-seeded and sliced into small pieces approximately 3cm
• 2 cups fresh beetroot, peeled and sliced into small pieces approximately 3cm
• 2 cups broccolini, sliced into bite size pieces
• 1/2 cup quinoa
• 500 grams | 1.1 lbs chicken tenderloins
• 1 tablespoon Coconut oil, for cooking

Dressing

• 1/4 cup coconut vinegar 'balsamic' style or organic balsamic vinegar
• 2 teaspoons raw/organic honey or rice malt syrup
• 1/2 teaspoon dijon mustard
• Pinch of sea salt and black pepper

Instructions

1. Pre-heat oven at 200 C | 390 F.
2. Place pumpkin and beetroot on a baking tray lined with baking paper, cover with 1 tablespoon coconut oil and bake for 30-35 minutes until tender. Remove from the oven and let cool for a few minutes.
3. Meanwhile, Cook quinoa as per packet directions, once cooked, set aside to cool.
4. Once the quinoa is cooking, pre-heat fry pan on medium high heat, add 1 teaspoon of coconut oil and cook chicken until golden brown. Then steam or boil the broccolini for 4-5 minutes until slightly tender.
5. Add the dressing ingredients to a small bowl, whisking well to combine.
6. When ready to serve, place all the salad ingredients in a large bowl, then add the dressing and mix thoroughly.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 462 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 106mg Sodium: 257mg Carbohydrates: 46g Fiber: 7g Sugar: 20g Protein: 46g