Recipe & Photo by Sophie Mackenzie    WHOLEHEARTED EATS

Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS


This salad is in part inspired by one of my favourite cafes in Victoria, Bliss, who used to serve up a similar ‘surfer’ inspired salad dressing of spirulina alongside tenderized kale, kelp, arugula, marinated shiitake mushrooms, and pickled ginger. The spirulina flavour isn’t for everyone, so start with a little powder and taste as you go.

SERVES:  2 ppl as Entree or Side Dish

PREP TIME:  10 Minutes

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free


Salad Base:

  • Handful Chopped toasted Hazelnuts

  • 1 head Crispy Lettuce like a Romaine or Radicchio

  • Handful Blueberries,

  • 1 Avocado, or 1 Sliced Pear for garnish


  • 6 Tbsp. Olive Oil (or light oil of choice like sunflower or avocado)

  • 3 Tbsp. Apple Cider Vinegar

  • 1 tsp Spirulina

  • 1 tsp. Liquid Sweetener of choice (I used maple syrup)

  • 1 tsp. Wheat-free Tamari

  • 1 tsp. finely Grated Ginger


Mix all the dressing ingredients together in a mason jar or small bowl. Arrange lettuce on plates and top with fruit and hazelnuts. Drizzle with dressing just before serving.

Stacey Christie