To celebrate the launch of Live. Life. Well Nutrition with Teresa Cutter, Teresa has shared one of her favourite nourishing recipes with our Gwinganna community.
Fresh, colourful and packed with ingredients that support everyday wellbeing, this Antioxidant Crunch Salad is proof that healthy eating can be simple, delicious and deeply satisfying.
Antioxidant Crunch Salad
Fresh, colourful and full of flavour, this vibrant salad combines crunchy purple cabbage, blueberries, walnuts and fresh herbs with a simple olive oil dressing. Rich in fibre, antioxidants and healthy fats, it's designed to support gut health, heart health and everyday wellbeing—while tasting absolutely delicious.
Why you'll love it
- Rich in antioxidants to support healthy ageing and immune function
- High in fibre to nourish a healthy gut microbiome
- Heart-healthy fats from walnuts and extra virgin olive oil
- Fresh, vibrant and ready in minutes
- Enjoy as a light meal or add your favourite protein for a more substantial dish
INGREDIENTS
- 500 g purple cabbage very finely shredded (about 1 small organic cabbage)
- ½ teaspoon flaked sea salt
- Juice ½ lemon
- 2 spring onions finely sliced
- 1 handful fresh mint or parsley leaves chopped
- 200 g blueberries
- 60 g toasted walnuts
- 30 g dairy free feta or avocado
- Dressing
- 2 tablespoons red wine vinegar or verjuice
- 2 tablespoons extra-virgin olive oil
Optional additions
Your choice of protein (choose from organic poached chicken or wild caught salmon or chickpeas for added protein. I also love serving this salad over a bed of fresh made hummus.
METHOD
- COMBINE the shredded purple cabbage, salt and lemon juice into a large bowl. Using clean hands, gently massage the cabbage for about 1 minute. This softens the fibres, enhances flavour and makes the cabbage easier to digest.
- ADD the sliced spring onions, chopped mint, blueberries and toasted walnuts to the bowl.
- SPLASH IN the red wine vinegar or verjuice and extra-virgin olive oil.
- MIX through until combined and everything is coated with the dressing.
- TRANSFER the salad onto a serving platter or bowl and scatter over extra walnuts, blueberries and the crumbled feta if using.
- SERVE and enjoy!
