Looking for a healthy, colourful dish that’s as easy to prepare as it is delicious? This High-Protein Summer Salad is packed with fresh ingredients and finished with a sprinkle of Linwoods for an extra boost of fibre, protein and omega 3. It’s a simple, nourishing recipe that’s perfect for enjoying while the warm weather lasts.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4 – 6
Ingredients
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300g uncooked wholegrain fusilli pasta
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½ red bell pepper finely chopped
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½ a yellow bell pepper finely chopped
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1 small red onion finely chopped
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6 baby plum tomatoes diced
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2 tbsp diced pickles
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2 tbsp fresh herb of choice (we used parsley)
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300g silken tofu
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3 tbsp fresh lemon juice
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1 tbsp cold pressed extra virgin olive oil
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2 tbsp nutritional yeast
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1 tsp mustard
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2 heaped tbsp Linwoods Hemp Seeds + more for topping
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½ tsp garlic powder
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½ tsp salt
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Black pepper to serve
Directions
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Put pasta on to cook according to packet instructions.
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Mix together the peppers, red onion, tomatoes, diced pickle and fresh herbs in a large bowl.
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Blend together the silken tofu, lemon juice, olive oil, nutritional yeast, mustard, hemp seeds, garlic powder and salt in a blender. Place into the fridge until ready to serve.
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Drain the pasta. Rinse under cold water to cool quickly or drizzle with some olive oil and allow to cool before tossing with the veggies.
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Pour over half the dressing and mix well to ensure all components are well drenched in the delicious dressing.
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Serve salad topped with more hemp seeds and some black pepper; remaining dressing can be served on the side or stored in the fridge for up to 3 days (alongside any leftovers).