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Synbiotic Salad

With Vegetable Broth Garden Veggie
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
80 mins
Synbiotic Salad

Coming into the warmer months our bodies tend to crave fresh fruits and vegetables, and this is one colourful and nutritious spring salad set to tickle the taste buds with delight and satisfaction. Our Garden Veggie Broth comes to this salad party bringing a gift of B vitamins, zinc, calcium and vegetables. This salad is also packed full of pre and probiotics for gut health loving, the award for best dressed salad goes to this fresh lady! 

Sides & Snacks
Modern Wellness Cuisine
Pantry Items
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  • 2 Tsp Vegetable Broth Garden Veggie
  • 2 cups rocket
  • 1/2 cup cucumber
  • 1 cup sliced strawberries
  • ½ sliced red onion 
  • 2 tbsp sauerkraut
  • 1 cup brown rice
  • 1 avocado, cubed 
  • 1 cup almonds
  • 1 sweet potato, diced
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 tbsp greek yoghurt
  • ½ lemon juice
  • 1 tbsp basil, chopped
  • 1 tbsp mint, chopped
  • 1/2 tbsp honey
  • Salt
  • Pepper
  • Olive oil

  1. Preheat oven to 390°F, place sweet potato on a tray with a little olive oil, salt and pepper, bake for 20-25 minutes or until cooked
  2. Cook rice to packet instructions
  3. Combine rice, sweet potato, rocket, cucumber strawberries, avocado, sauerkraut onto a salad dish.
  4. In a jar add apple cider vinegar, olive oil, lemon juice, greek yoghurt, vegetable broth, basil, honey, mint and salt to a jar. Shake to emulsify.
  5. Pour over salad and gently toss to combine.