The term “superfood” refers to nutrient-rich food considered to be especially beneficial for health and well-being, and that is just what the doctor ordered this beach season. Packed with large doses of antioxidants, vitamins, and minerals, this superfood salad recipe from Dubai-based restaurant Ultra Brasserie is ultra healthy, delicious, and simple to make – not to mention, one of Savoir Flair’s enduring favorites.
Below, discover Ultra’s method and five expert tips for making its highly sought-after ‘Ultra Superfood Salad’.
Expert Tip #1
“For this salad, we use 100 percent organic white quinoa, which comes from the world’s largest supplier of quinoa in Peru. When it comes to vitamins and minerals, white quinoa is the best choice.”
Expert Tip #2
“We source ‘Du Puy’ lentils from France. These are generally the best choice for salads because they hold their shape well after cooking.”
Expert Tip #3
“Don’t skimp on your broccoli. This vegetable is a member of the superfood family due to its protective effects against cancer. It also contains a wide range of phytochemicals, which protect against several chronic diseases. Broccoli is a great source of beta-carotene, vitamin C, and fiber.”
Expert Tip #4
“Kale is ranked among the world’s top ten superfoods when it comes to providing the most nutritional value for the least number of calories, making it one of Ultra’s favorites.”
Expert Tip #5
“Pomegranate molasses contain an amazing range of nutritional benefits, much like those of pomegranate seeds. There is very little fat in pomegranate, and the fruit does not contain any cholesterol.”
- 70g raw quinoa
- 70g raw lentils
- 100g broccoli
- 15g dehydrated or oven-dried kale
- 50g blueberries
- 50g pomegranate seeds
- 60g pomegranate molasses
- 80g tomatoes
Pomegranate Molasses Dressing
- 4 cups pomegranate juice
- 3 tbsp lemon juice
- granulated sugar
Boil the quinoa, lentils, and broccoli in separate pots until soft. Blanch the broccoli in ice water once cooked to prevent loss of color. Set the lentils and quinoa aside, and allow to cool.
When the quinoa and lentils have cooled, toss them together with the broccoli, kale, blueberries, pomegranate seeds, pomegranate molasses, and tomatoes in a bowl. Be sure to reserve a few pieces of kale for garnishing the plated salad.
To create the pomegranate molasses dressing from scratch, add four cups of pomegranate juice, three tablespoons of lemon juice, and a touch of granulated sugar. Drizzle onto the finished salad.