Recipe | Japanese Superfood Salad 

09.08.17 Eat Blog SumoSalad

As the final weeks of winter roll off the calendar, it’s only natural to get excited about spring and all the delicious times ahead. Here at Sumo we get extra excited about all the fresh, nourishing dishes that compliment the warmer weather and give you that unmissable spring in your step. Bring it on!

With a focus on seasonal greens and protein, dishes like this Japanese Superfood Salad are perfect for lunch or dinner and ready in a flash. As well as being delicious it’s also an incredible source of iron, protein, amino acids, folate, vitamins E & C, fibre and antioxidants…So while you enjoy the amazing taste, your body enjoys being replenished and invigorated, naturally. Talk about a win-win!

Mouth watering already? Our head chef Kim shares her recipe for this power bowl of goodness for you to try at home! Don’t forget to tag your creation with #sumosalad on social media so we can share your MasterChef skills…

Japanese Superfood Salad

Salad Ingredients 
40g chopped cos lettuce
30g sliced cucumber
30g ripe avocado (diced)
40g broccoli florets (blanched)
20g podded soy beans (edamame)
20g crunchy coleslaw mix
20g cooked and chilled vermicelli noodles
80g cooked chicken (left overs are great for this )

Salad Dressing
2 tablespoons apple cider vinegar

1 teaspoon miso paste
½ teaspoon sugar or honey
4 tablespoons extra virgin olive oil
sea salt + pepper

Sprinkle black sesame seeds

1 . Combine all the salad ingredients in a bowl
2. Make the dressing by adding all the ingredients to a small jar with screw top lid. Shake well then pour over the salad ingredients
3. Mix together gently with your hands, then place into a bowl and top with the fresh mint and black sesame seeds


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