Super Green Salad

A Super Green Salad that celebrates whole foods

I truly believe all whole foods — fruits, vegetables, nuts, seeds, beans, legumes and whole grains — are super, but I’d be lying if I didn’t also admit that greens definitely top my personal list of go-to superfoods. Green vegetables are incredibly dense in micronutrients and low in starch, and easily comprise the majority of my plate at every meal.

Serves: 4–6
























A Super Green Salad that celebrates whole foods

By: Jacqueline Alwill

Green vegetables wow in this super easy superfood salad.


Prep time

Cook time



  • 2 tbsp Dijon mustard
  • ½ tbsp maple syrup
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp apple-cider vinegar
  • 1 small head broccoli, cut into florets
  • 1 zucchini, grated
  • ½ cup mung bean or mixed sprouts
  • ½ cup alfalfa sprouts
  • ¼ iceberg lettuce
  • 1 cup rocket leaves
  • ½ cup mint leaves, finely sliced
  • ½ cup parsley leaves, finely sliced
  • 2 tbsp toasted sunflower seeds
  • 2 tbsp toasted pepitas
  • Sea salt & black pepper
  • 1 large avocado, peeled and sliced


  • Whisk together ingredients for dressing and set aside.
  • Toss together all ingredients for salad except avocado, drizzle with dressing and season with sea salt and black pepper.
  • Layer half the salad onto plate, followed by half the avocado slices. Repeat and serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Jacqueline Alwill

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.

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