Brain Boost Salad

Serves 4 | Prep Time: 10 minutes (add a little extra if you don’t have the toasted nuts and seeds ready | Cook Time: 8 minutes

You deserve the best food for your brain and body. Here’s a salad that incorporates some of the best foods to fuel your engine. I add croutons last minute. It’s totally optional.

Ingredients

4 cups arugula
4 cups spinach
1/2 cup raw walnuts, toasted and chopped
1 cup blueberries (or any seasonal fruit)
2 avocados, sliced
8 eggs, hard boiled and halved (see chef says)
2 tablespoons hemp seeds
2 tablespoons, toasted pumpkin seeds
1 tablespoon black sesame seeds (for garnish)

For the cider vinaigrette

3 tablespoons unfiltered apple cider vinegar (ACV)
1/4 cup (60g) extra virgin olive oil
Juice of half a lemon
1 tablespoon raw honey

1/4 teaspoon kosher or Himalayan sea salt + freshly ground black pepper

Chef Tips

For the perfect hard cooked egg: place eggs in a pot and cover with water. Bring to a boil and turn off the heat. Cover and set a timer for 8 minutes. Rinse under cold water or plunge into an ice bath to stop the cooking. Peel the eggs and enjoy.

Preparation

Step 1 (for the dressing)

Place all ingredients in a small jar. Cover and and shake well. Set aside.

Step 2

Combine the arugula, spinach, walnuts, and blueberries in a bowl. Dress with a few tablespoons of cider vinaigrette. Season with salt and pepper. Toss to combine and taste. Adjust seasoning as needed. Place a bowl if you fancy or leave it if you don’t want to wash another dish. Sprinkle the hemp, pumpkin and black sesame seeds all over.