I recently spent an extra long weekend in Byron Bay with several of my closest friends and I did not want to leave. Prior to the weekend, I had only ever spent one day in Byron Bay (yep I can't believe it either!). I love everything about the place - the scenery, the culture and especially the food. I was totally in my element! There are so many wholefood supermarkets and shops. There is nothing like that where I live in Nelson Bay, even though the scenery might be a little prettier at home.
I ate at quite a few different places while I was there and we also had a night in, where we cooked up a big feast of delicious foods. I even whipped up a batch of my Coconut Rough. One of the places that we had dinner and breakfast at was Byron Fresh Cafe, and the food was absolutely amazing. My favourite meal of the weekend was their "Fresh Salad", which I have recreated for you below, I call it the - Byron Bay Salad.
In my version, I have omitted a couple of the ingredients, namely the goats cheese and toasted tamari seeds (as I could not locate them anywhere). This salad is gluten and dairy free and can also be suitable for vegan/vegetarian if you omit the chicken.
Byron Bay Salad
- 4 cups baby spinach
- 2 cups pumpkin, peeled, de-seeded and sliced into small pieces approximately 3cm
- 2 cups beetroot, peeled and sliced into small pieces approximately 3cm
- 2 cups broccolini, sliced into bite size pieces
- 1/2 cup quinoa
- 500grams chicken tenderloins
- Coconut oil, for cooking
- 1/4 cup coconut vinegar 'balsamic' style or organic balsamic vinegar
- 2 teaspoons raw/organic honey or rice malt syrup
- 1/2 teaspoon dijon mustard
- Pinch of sea salt and black pepper
Pre-heat oven at 200 degrees celcius.
Place pumpkin and beetroot on a baking tray lined with baking paper, cover with 1 table spoon coconut oil and bake for 30-35 minutes until tender. Remove from the oven and let cool for a few minutes.
Meanwhile, Cook quinoa as per packet directions, once cooked, set aside to cool. Once the quinoa is cooking, pre-heat fry pan on medium high heat, add 1 teaspoon of coconut oil and cook chicken until golden brown. Then steam or boil the broccolini for 4-5 minutes until slightly tender.
Add the dressing ingredients to a small bowl, whisking well to combine.
When ready to serve, place all the salad ingredients in a large bowl, then add the dressing and mix thoroughly.
Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.