Cruciferous Summer Salad with a Creamy Molkosan Dressing

Be kind to your GUT recipe #2

@emmatalksnutrition

Cauliflower as a salad ingredient is the secret ingredient here, your gut and your liver love cruciferous veg, so this can be your good food deed of the day. That crispy corn, adding some texture, and of course a whole of variety, colour and antioxidants with all those other plant-based ingredients too. Also slipping another gut health ingredient into my salad dressing, with the Molkosan, and I promise you, you won’t notice a thing apart from your taste buds exploding, delicious! Inspo for the salad was @cardiff.mum because she the best, with some of my own takes on it. Cruciferous Summer salad Recipe: 300g frozen sweetcorn 1 tbsp cajun / steak seasoning mix Herbamare herb sea salt Olive oil for drizzling 1 precooked cauliflower broken into small florets 1 head of lettuce chopped roughly 1/2 red onion thinly sliced Handful of cherry toms, quartered 1/4 cucumber, thinly sliced 1/2 green pepper Handful green olives, halved Handful of fresh parsley, chopped small(ish) 100g feta cheese Creamy Molkosan Dressing 1x tsp miso paste 1 tbsp Greek or goat’s milk yoghurt Pinch of garlic & herb granules 3 tbsp soy sauce or Kelpamare Juice of ½ lemon lime 1tbsp Molkosan Method: Mix the corn with the seasoning mix, salt of choice and a drizzle of EVOO and pop in the airfryer (15 mins) or shallow fry (7/8 mins) until golden and crispy. Mix the dressing ingredients together, giving a good shake or mix, and set aside. Add the crunchy corn, together with all the salad ingredients in a bowl. Mix through the dressing and serve quickly to help keep that corn crunchy. I served with grilled chicken thighs and buttery new potatoes, the perfect summer’s meal. We just need the sun to join now ?

♬ original sound - emmatalksnutrition