Superfood Salad Bowl With 12 Nutrition-Packed Ingredients
Image Credit: NZ Avocado

Superfoods – the term coined in reference to food items with amazing health benefits, provide large quantities of antioxidants, vitamins, minerals and essential nutrients to the body. They also include foods that make you feel great internally as well as help with extending one’s lifespan and enhancing the overall state of well-being. Some examples of such superfoods include moringa, salmon, acai, almonds and kefir – all of which have been brought back to the marquee and celebrated in many ways across many cultures and recipes.

While the idea behind including some of these superfoods in your diet would be to ward off diseases and increase immunity, most often health food is associated with being tasteless and bland. To illustrate this further, the perception of a salad oscillates between the mayonnaise-laden kind that you can often find at a salad bar, or ones that taste grassy and vegetal – having the eater feel like they’ve been chewing for hours. This superfood salad, packed with twelve different kinds of superfood ingredients, is not only simple to throw together but scores high on taste and flavour. Here is how you can make a bowl for lunch or dinner and enjoy a salad that is healthy and tastes pretty good at the same time.


Ingredients [For Salad]

  • ½ cup cooked quinoa
  • 2 cups chopped arugula
  • 1 cup baby spinach
  • 1 avocado, diced
  • ½ cup walnuts, chopped
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons flaxseeds
  • 1 tablespoon chia seeds
  • 2 tablespoons dried cranberries
  • 1 fillet salmon, grilled [optional]
  • ¼ cup fresh soybeans
  • ¼ cup frozen blueberries

Ingredients [For Salad Dressing]

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey/maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


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  • In a large mixing bowl, combine the arugula, baby spinach and seeds. Add the cooked quinoa, blueberries, diced avocado, soybeans, cranberries, walnuts and mix well.
  • In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, honey, Dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the salad and toss until all the ingredients are well coated.
  • Let the salad sit for a few minutes to allow the flavors to meld together as you slice the fillet of grilled salmon and place it over the dressed salad. Refrigerate if not eating immediately and serve after checking for seasoning.