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Vegan Super Salad with Creamy Dill Yogurt

MEAT FREE MONDAY! Give your liver and digestive system a well earned break with this fresh vegan friendly meal. The addition of quinoa and almonds will add to your protein consumption for the day leaving you feeling fuller for longer.

NOTES:

  • To roast pumpkin, preheat oven to 180 Celsius, drizzle chopped pumpkin (1 inch pieces) with melted coconut oil and cumin for 25-30 mins

INGREDIENTS- (Quantitis up to you!)

  • Kent Pumpin- roasted

  • Roasted almonds

  • Avocado

  • Mixed Leaves

  • Mushrooms

  • Fresh red chillies chopped

  • Fried shallots

  • Golden Quinoa (recipe here)

  • Olive oil & Lemon wedge for dressing

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DRESSING-

  • Coconut yogurt (I use Coyo natural flavour)

  • Chopped fresh dill

  • Dash of Olive Oil

  • Sea salt & pepper to taste

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METHOD

  1. Chop, mix and enjoy!

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