True health lies in the ability to live a balanced lifestyle. Here at Emily Eats, we’ll do our best to educate and inspire you to be at your best. Our holistic approach is complemented by scientific research because we believe a balanced lifestyle is the way to go.

True health lies in the ability to live a balanced lifestyle. Here at Emily 's Formula, I'll do my best to educate and inspire you to be at your best. My holistic approach is complemented by scientific research meaning you can be confident in my advice. 

All the Greens Salad

All the Greens Salad

This salad is one of my favourites when you need a quick nutritious dinner.  Broccoli, whilst just being great for you, is an amazing detoxifier while the  avocado and almonds are full of good fats so you finish this meal satisfied! I love serving this salad with some crispy skin salmon & topping with sauerkraut. Omit the goats cheese if you want a vegan version. 

Serves 2 as a meal or 4 as a side. 

  • 1 head broccoli 
  • IT olive oil 
  • 1 spring onion finely chopped
  • 1 avocado
  • 2 cups rocket or spinach 
  • 1/4 cup almonds, lightly toasted
  • 70g goats cheese lightly crumbled

Dressing:

  • 2T olive oil
  • Juice of 1 lemon 
  • 2tsp dijon mustard 
  1. Preheat oven to 180°.
  2. Cut broccoli into florets and place on a lined baking tray.
  3. Drizzle olive oil over broccoli. Sprinkle with sea salt. Toss to coat and add to oven for 15 minutes, or until golden and crispy (in the last 5 minutes you can add the almonds to lightly toast). 
  4. Arrange rocket or spinach leaves on a serving board.
  5. Slice avocado & spring onion and add to the leafy greens. 
  6. Add roasted broccoli, toasted almonds and goats cheese to salad.
  7. To make dressing, whisk together olive oil, lemon juice and mustard until combined. Drizzle over salad and serve
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