Moringa Salad. Wala!

A close friend of ours recently gave my husband and I a big bunch of moringa leaves!  I had never seen or heard of these leaves so I was immediately curious and started to google its health benefits.


The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein, among other essential nutrients.

I love its deep green and luscious colour and the leaves being small, I can use each leaf without having to chop them up. To remove these leaves, just run 2 fingers though the stem and the leaves will easily come off the stem. Give the leaves a wash and put them through a salad spinner to remove the water. Otherwise wash the leaves with the stem, dry with a tea towel then remove the leaves. So I decided to create a Moringa Salad with raw corn kernels, chopped capsicum, freshly squeezed lemon juice, ginger, onions, garlic and black cooked quinoa!

Seasoned with nutritional yeast, a B12 vitamin, and all time favourite avocado for essential oils.

You can also add chopped tomatoes, celery, button mushrooms, cabbage, sunflower seeds, chopped nuts, and basically anything you like for your family!

I recommend parents consider blending salads for their young toddlers who are eating semi solid foods as most home made and raw salads are packed with dense plant based nutrients and are free from preservatives and additives.  Add extra virgin olive oil for a creamier and softer texture.

Other salads include Raw Pawpaw Salad, Orange Salad, Sweet & Sour Raw Delight and options available in the Meal Plan.

Enjoy!


©Joy Madden, February 2019