Byron Bay Salad

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.

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.

INGREDIENTS YOU NEED

• Baby spinach
• Fresh pumpkin
• Fresh beetroot
• Broccolini
• Quinoa
• Chicken tenderloins (omit for vegan/vegetarian)
• Coconut oil
• Balsamic vinegar (coconut or organic)
• Maple syrup/rice malt syrup/honey
• Dijon mustard

MORE SALADS FOR YOU

Quinoa Salad with Avocado, Cherry Tomato & Roast Pumpkin

Beetroot & Carrot Salad with Moroccan Dressing

Apple, Avocado, Cranberry & Walnut Salad

Pumpkin, Beetroot & Avocado Salad

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Yield: Serves 4

Byron Bay Salad

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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.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

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 or maple 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.

Notes

Omit the chicken if vegetarian or vegan

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 462Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 106mgSodium: 257mgCarbohydrates: 46gFiber: 7gSugar: 20gProtein: 46g

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