Power Energy Salad
4 People
352 Cals
Power Energy Salad
4 People
352 Cals
About the recipe
My Power Salad is a vibrant, nutrient-dense salad designed to energise your body and nourish you from the inside out. Packed with fibre-rich lentils, antioxidant-loaded carrots and pomegranate, and healthy fats from walnuts and extra virgin olive oil, this feel-good salad supports gut health, steady blood-sugar levels and sustained energy throughout the day.The balance of fresh herbs, citrus-bright lemon juice and tangy pomegranate molasses delivers incredible flavour while remaining light, cleansing and deeply satisfying. Served over creamy hummus and Greek yoghurt, this salad becomes a complete, protein-rich meal that’s perfect for lunch, dinner or meal prep.Naturally gluten-free and vegetarian, my Power Salad is ideal for anyone looking to eat well, feel strong and add more colourful, whole foods to their daily routine. It keeps beautifully in the fridge, making it a go-to recipe for busy weeks when you want maximum nourishment with minimal effort.
Nutrition Per Serving
352
Calories
15g
Fat
3g
Saturates
12g
Sugars
277mg
Salt
18g
Protein
39g
Carbs
14g
Fibre
Ingredients
- 350 g 3 carrots sliced into rounds
- 1 small cucumber diced
- 250 g cooked lentils
- 30 g cranberries
- ½ red onion finely diced
- 2 spring onions sliced
- 30 g walnuts chopped you can also use pistachio
- handful parsley and mint chopped
EMBELLISHMENTS
- 150 g hummus
- 2 tablespoons Greek yoghurt
- 1 x pomegranate optional
- 2 tablespoons crumbled feta
DRESSING
- 2 lemons juiced
- 2 tablespoons pomegranate molasses
- 2-3 tablespoons extra virgin olive oil
- pinch of salt
Method
- ROAST the carrots in a moderate oven with a little olive oil and salt until tender, then cool.
- COMBINE the carrots with the lentils, cucumber, walnuts, cranberries, spring onions, red onion and herbs into a mixing bowl.
- WHISK the dressing ingredients together, then pour over the salad, mix well.
- SPREAD the humus and yoghurt onto a serving platter.
- SPOON OVER the lentil salad.
- GARNISH with fresh pomegranate and feta.
- ENJOY.
Notes & Inspiration
Swap the carrots for roasted sweet potato or pumpkin for a warmer, more grounding version — especially lovely in cooler months.
Add extra greens with a handful of baby spinach or rocket folded through just before serving.
For a protein boost, top with boiled egg, tuna, roast salmon or pan-fried whiting.
Red Wine & Dijon Dressing - alternative
Whisk 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 3 tablespoons extra virgin olive oil, Pinch of salt, ½ teaspoon maple to soften the acidity.
Whisk 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 3 tablespoons extra virgin olive oil, Pinch of salt, ½ teaspoon maple to soften the acidity.
