Asparagus, Avocado and Strawberry Salad

Asparagus, Avocado and Strawberry Salad

Strawberry and Asparagus salad

Our Asparagus, Avocado and Strawberry Salad takes full advantage of the start of the Asparagus season! Spring is one of our favourite seasons for food, with so many wonderful ingredients coming into season and the promise of many more to come. With it’s delicious Pomegranate Molasses dressing and crunchy pecan nuts it’s the perfect side dish to celebrate the arrival of Spring. If you’d like to know more about what’s in season this month then check out our Instagram post here.

This salad serves 2-3 as a side salad or 1 as a main dish. We love to have ours alongside our Sweet Potato Wedges, or Meatless Meatloaf.

Asparagus, Avocado and Strawberry Salad

2 large handfuls of baby rocket

½ large avocado or 1 small avocado

150g strawberries

250g asparagus

Pomegranate molasses

¼ cup pecan nuts

Fill a medium saucepan with a little water and bring to the boil. Meanwhile cut 1 cm off the base of your asparagus spears and pop into your compost or food bin. Cut on a diagonal into ½ cm slices until you have about 5cm left of the spear. Place in a steamer in your saucepan and steam until just tender. Drain and run under cold water briefly. This helps to stop it from continuing to cook. Place to one side.

Take your strawberries and hull them, then cut in half lengthways. With your avocado, cut in half and remove the pip. Cut into long thin wedges and set to one side.

To assemble, take a large shallow salad bowl. Place one half of your rocket on the bottom and scatter with half of your asparagus pieces (saving the spears for the top layer) and half of the strawberry halves.

Scatter the final rocket on the top. Then scatter over the rest of the asparagus and strawberries along with the avocado slices. Finally sprinkle over your pecan nuts and drizzle with your pomegranate molasses just before serving.

Enjoy xx

NOTE – Don’t have rocket, use mixed salad leaves or baby spinach. Swap pecans for walnuts or pine-nuts. No pomegranate molasses, use balsamic drizzle instead (or reduced balsamic vinegar).

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Carrot Salad

Carrot Salad

Carrot Salad

This carrot salad, full of beta-carotene, is great to serve with lunch alongside some added protein, or a side-dish at dinner. Our family loves this salad and it frequently finds it way to our table. Children love it, particularly if you add in the grated apple and a few currants.

Carrot Salad Recipe

2 large carrots
1 small apple
1/2 zucchini (optional)
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1 tbsp currants/raisins (optional)
Balsamic Vinegar

Grate the first three ingredients and toss together with seeds and currants (if using). Then drizzle with balsamic vinegar prior to serving. Finally… ENJOY!

Serves 3-4 as a side serving or 1-2, along with some added protein for lunch.

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Chickpea and Kale Salad

Chickpea and Kale Salad

Chickpea and Kale Salad: Since Kale is a superfood, it is a wonderful vegetable to use as a base for a nutrient rich salad. We made this for a picnic to the beach while on holiday in New Zealand. This Chickpea and kale salad has pomegranate seeds which create bursts of sweetness as you enjoy the salad. Pomegranate seeds are high in fibre, as well as Vitamin C and K. They are also antioxidant rich. Ideally prepare the kale a couple of hours in advance before serving as the kale will be lovely and soft.

Chickpea and Kale Salad Recipe

  • Good bunch of Kale
  • 1/2 Tbsp melted coconut oil
  • 1 tbsp olive oil
  • 1/4 tsp Himalayan sea salt
  • 1 pomegranate
  • A ripe avocado, diced
  • 1/4 soaked almonds (can use almonds that haven’t been soaked)
  • 1 cup spouted chickpeas (tinned chickpeas can be used as an alternative)
  • A cup of beans, cooked and chopped in pieces
  • 1 zucchini sliced thinly

For the dressing:

  • 2 Tbsp orange juice
  • 1/2 Tbsp raspberry vinegar

Remove stems from Kale and then slice into thin strips. Mix together with the oils and salt. The key is to massage the kale with the oil, this helps to soften the kale, ideally massage for a good couple of minutes. Leave for ideally 2 hours then add in the avocado and gently mix with fork breaking up the avocado into the kale. Add in remaining ingredients and mix. Prior to serving toss in dressing. ENJOY.

Hint – To remove seeds from pomegranate, cut it in half horizontally. Then using a rolling pin or a glass jar cup the pomegranate in your hand and hit the outer skin, the seeds should just fall out into the bowl leaving the bitter white pith inside the shell of the pomegranate. 


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Fennel and Bean Salad with Avocado Dressing

Fennel and Bean Salad with Avocado Dressing

This zingy fennel and bean salad with avocado and citrus dressing is fresh tasting, delicious side salad featuring buttery avocado oil from Hunter & Gather.



Side salad, serves 4

1 tin black beans or butter beans
½ Fennel bulb
1 large avocado
1 handful of spinach leaves
¼ cup walnuts (optional)

Dressing –
Mix together –
2 tbsp avocado oil (Hunter and Gather)
1 tbsp lemon juice or combination of- 1 1 tbsp grapefruit juice/1 tsp lime juice


Thinly slice the fennel and dice the avocado into cubes. Place together in a bowl long with the beans and spinach. Toss gently with half of the dressing. Place in a serving bowl and drizzle with the remaining dressing.
Scatter over walnuts if using. Serve


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Fennel, Green Bean Salad with Poppy Seed Dressing

Fennel, Green Bean Salad with Poppy Seed Dressing

Fennel, Green Bean Salad with Poppy Seed Dressing

There’ something about beautifully coloured foods that gets our mouth watering before we’ve even eaten and this fennel, green bean salad with poppy seed dressing is no exception! We love the cleansing taste of fennel and mixing it up with green beans and this yummy dressing is yummy. It’s pretty enough to take a pic of, and if you do then don’t forget to tag us in your pics, you might just win a sharing pouch of your fave flavour of our sharing pouches of macaroons.


225g green beans (ends trimmed)

1 medium bulb of fennel

1 avocado

2 baby gem lettuces

1/2 large yellow pepper or 1 small pepper 

1/4 cup walnuts

3 tbsp pumpkin seeds


Heat a pan with water and steam the beans until just cooked through.

On a board, thinly slice the fennel and the pepper. You could also use a mandolin for this if you have one. Roughly cut the lettuces into quarters lengthways. Slice the avocado into strips.

In a bowl mix together all the ingredients except the lettuce with half of the dressing below. Then layer this between chunks of lettuce in your serving bowl. Drizzle with remaining dressing and serve. 



Juice of 1 orange

1 & 1/2 tbsp roasted pumpkin seed oil (or you could use avocado oil from Hunter & Gather)

1 tsp poppy seeds

1/2 tsp apple cider vinegar

Salt/Pepper to taste

Mix together well. 

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Festive Coleslaw

Festive Coleslaw

Festive Coleslaw

For us no Festive leftover meal is complete without a lovely big bowl of coleslaw. After the indulgence of the big day it’s a good feeling to have something this packed full of nutrients. From the immune boosting red cabbage to the skin loving, vitamin A packed carrot, this dish really delivers on the Christmas feelgood factor. We love to use Hunter and Gather Mayonnaise for our dish as it’s packed with good fats and is grain and sugar free too.



2 grated carrots

1 cup finely shredded red cabbage

1/3 cup finely chopped capsicum/pepper

3 tbsp currants

3 tbsp toasted pine nuts

3 tbsp toasted pumpkin seeds



1 tbsp tahini

2 tbsp mayonnaise

1/4 tsp grated ginger

salt and pepper to taste



There’s really not much to this recipe once you’ve prepped your veggies and toasted your pumpkin seeds and pine nuts. Just as we like it for those lazy days between Christmas and New Year!

Mix all of your carrots, cabbage, capsicum/pepper and currants together. Stir together your dressing ingredients and toss through and top with your toasted seeds and pine nuts.

So simple that you can get back to enjoying the holidays!

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