• 100 grams of sow thistle (if you are game - otherwise try baby spinach)
  • 50 grams of rocket (arugula)
  • 10 mint leaves
  • 50 grams of snow peas
  • 50 grams of 'salao' (savoury green leaves) You can also use coriander.
  • A handful of lentil sprouts
  • A handful of broccoli sprouts
  • A handful of asparagus sprouts
  • A handful of radish sprouts
  • 3 medium carrots
  • 1 avocado
  • A handful of peeled sunflower seeds

Dressing ingredients

  • Flax oil
  • Apple cider vinegar
  • Freshly ground salt (I've used Himalayan pink salt)

Author of this recipe



Amateur cook

Salads are fresh and healthy. Easy to make, easy to eat. There are lot of different ingredients you can use and lots of combinations to try. Read more

Here is a salad fit for a #salading Queen. We have used an unusual selection of rich green leaves and up to four different types of sprouts. Healthy and luxurious!

Total votes: 674


  • Cut all green leaves into bite size pieces and toss into the salad bowl.
  • Remove the tips and threads of the snow peas, cut in half or leave whole if they are small, and throw in the salad bowl with the green leaves.
  • Peel and cut the carrots into medium-sized pieces and add to the salad bowl.
  • Next, season the contents of the salad bowl with the flax oil, vinegar and salt and mix well.
  • Cut into avocado into small cubes and add to the bowl.
  • Add the 4 types of sprouts, separating them well from each other so that they spread properly.
  • Sprinkle a handful of sunflower seeds over the salad and get ready to enjoy! Yum Yum Yum!

Tips from the author

I like to try all the new types of greens they sell. In this case, it was my first time trying the "salao", which is a green-coloured leaf with a special salty taste. I loved it! And I will certainly incorporate it into my regular salads.

Here is some info about this herb “Salao” (Atriplex halimus) on Wikipedia.

Want to stay up-to-date? Subscribe to our newsletter!