Powerhouse Salad with Turmeric Croutons

This is not a recipe to be followed slavishly but an invitation to improvise with whatever grows green and fresh in your area during the winter months.

Calgary has a short growing season but I have year round access to locally grown pea shoots and there are always beautiful mixed greens available. I love soup as much as the next girl but at least once a week in the winter I try to eat a big salad and get my fresh and green on. Remember local and green together equals nutritionally dense.

I find winter salads need a little more substance than summer plates of spinach and strawberry, so I use up left over bread to make turmeric croutons. Their golden glow sits so beautifully with the jewels of the ripe pomegranates we enjoy around Christmas time and add a festive air to the salad. 

Turmeric has a peppery, warm, bitter flavour and a wonderful aroma.It has also been indicated in clinical trails as a powerful anti-inflammatory agent and to contain anti-cancerous properties. But this is a salad with more than one superpower! Oleic acid in the avocado enables the absorption of the carotenoids from the fresh greens and the pomegranates, rich in antioxidants, provide anti-ageing, anti-allergic and immune-boosting effects.

            Dig in!

Powerhouse Salad with Turmeric Croutons
Serves 4
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 large handfuls of fresh mixed greens
  2. 1 large handful of pea shoots, sunflower sprouts or whatever is local to you.
  3. 1 large avocado sliced thinly
  4. 1handful of walnuts broken roughly
  5. 1 pomegranate de-seeded
  6. 2 slices old bread
  7. 3tbsp olive oil
  8. 1tsp turmeric
  9. Additional olive oil
  10. ½ lemon
Instructions
  1. Start by cubing the bread and in a bowl toss it in the olive oil and turmeric.
  2. Bake in the oven at 350° for 20 minutes tossing half way through.
  3. Lay the mixed greens in a large bowl.
  4. Sprinkle over a handful of pea shoots.
  5. Lay on the avocado pieces.
  6. Sprinkle with the broken walnuts.
  7. Spread the pomegranate seeds and baked turmeric croutons on top.
  8. Drizzle with more olive oil and some lemon juice if desired.
Notes
  1. This salad is beautiful enough to hold centre stage at a celebratory meal.
Louise Innes Holistic Nutrition http://www.louiseinnes.com/


Legal Disclaimer: The information on this website is not intended to replace medical advice or diagnosis from your family practitioner, specialist or medical doctor. The recipes advice and articles consist of nutritional and lifestyle advice as the sharing of information to support a healthier body.

 
Louise Innes

Author: Louise Innes

Louise Innes is a holistic nutritionist who resides in Calgary, Alberta. Her balanced take on nutrition brings a refreshing perspective to the world of food.

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