Harvest Salad

Jacqueline Alwill

Brown Paper Nutrition

A salad you could eat on repeat! Packed with greens and delicious gut loving ingredients, SO. MUCH. FIBRE. Serve it up with some additional protein such as chicken, fish or more legumes for a hearty meal.


Serves 4

Gluten free : Dairy Free (opt) : Vegetarian / Vegan

2 cups rocket leaves

3 cups kale leaves

1 cup fresh mint leaves

1/2 bunch parsley, leaves picked, stalks finely chopped

1/4 red onion, peeled and finely chopped

2x 400g tin butterbeans, rinsed and drained

2 apples, cored and thinly sliced

2 avocado, cut into cubes

1/2 cup chopped toasted almonds


2 tbsp red wine vinegar

1/4 cup extra virgin olive oil

1 tsp dijon mustard

1/2 tsp honey

1 tsp lemon juice (use the remaining lemon in your water with some fresh mint and ice for a refreshing drink!)

Make the dressing by whisking all ingredients together in a bowl, then set aside. To make the salad, add rocket, kale, mint, parsley leaves and stalks, chopped red onion and butterbeans to a bowl. Add dressing and toss. Arrange sliced apples around the bowl, followed by chopped avocado, toasted almonds and finish with some grated parmesan (optional but next level delicious). Serve with additional protein of choice.