Pack a super salad

A day on the move doesn’t mean healthy eating need go out the window in favour of convenience. This is one of my absolute favourite recipes to enjoy for an interesting packed lunch. It transports really well in a plastic container with a lid, and is full of nutritious ingredients to keep you fuelled all day. To bulk it out further, try adding a fillet of cooked salmon to this delicious salad.

Superfood salad

Superfood salad (serves 1)


  • 4 florets broccoli, halved
  • 3 tbsp peas
  • 2 tbsp mixed seeds e.g. sunflower, sesame and pumpkin
  • 75g feta cheese, crumbled
  • ½ ripe avocado
  • ½ lemon
  • 1 tbsp olive oil


  1. Half fill a small saucepan and bring to the boil. Add the broccoli florets and cook for 1 minute then add the peas and cook for a further 3 minutes.
  2. Drain the vegetables immediately and run them under cold water in a colander and set aside to cool. They should still have some crunch in them.
  3. Take a small frying pan and add the seeds to the dry pan. Place on a medium heat and allow the seeds to toast for 1-2 minutes. You should start to smell the seeds but take care not to let them burn. Set aside once toasted.
  4. Place the crumbled feta in a bowl followed by the avocado, cut into 2cm chunks. Add the cooked vegetables and seeds and mix well. Squeeze some lemon juice and olive oil over the salad and serve immediately.

Magazine of the Ramblers


Why state "serve immediately"? It's suggested that this salad is suitable for taking on a walk! Is it really better eaten just as soon as it's made?

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