Ever have one of those days when you just don’t feel 100 per cent? This salad is a nutritional health bomb that will soon have you feeling better! It’s perfect as a side or a main, so whether you’re a raw food vegan or paleo meat eater, this salad will keep you happy.




Skill level

Average: 3.3 (10 votes)


  • 1 large carrot, grated
  • 1 Granny Smith apple, grated
  • 80 g (2 cups) rocket, washed and dried
  • 40 g (1 cup) baby spinach leaves, washed and dried
  • 1 red capsicum, roughly diced
  • 120 g (1 cup) cherry tomatoes, halved
  • 1 large avocado, peeled, pitted and cubed
  • 60 g (½ cup) goji berries, plus extra to serve
  • 3 tbsp pumpkin seeds, plus extra to serve
  • 3 tbsp sunflower seeds, plus extra to serve
  • 3 tbsp almonds
  • 70 g (½ cup) shelled pistachios
  • 30 g (1 cup) coriander leaves, chopped
  • chilli flakes, to taste


  • 2 tbsp almond butter
  • juice of 1 lemon
  • 2 tbsp olive oil
  • salt
  • black pepper, ground


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine all salad ingredients in a large bowl and mix well.

Place the dressing ingredients in a small jar, screw lid on and shake well to combine. Pour the dressing over the salad and toss.

Serve with a sprinkle of goji berries, pumpkin seeds and sunflower seeds.


• The dressing is meant to be quite thick. If you want it runnier, add the juice of 1 more lemon and 2 tablespoons of olive oil.

Recipe from The 20/20 Diet Cookbook by Lola Berry, with photographs by Armelle Habib. Published by Pan Macmillan.