This is a very Australian twist on one of my favourite salads. The sweetness of fresh shelled peas, coconut and coriander are given a gentle boost from the red chilli and lemon myrtle. The fragrance of lemon myrtle, coriander and mint can be quite strong, so if you are sensitive to more intense herbs, add coriander and mint to taste.

This salad can be prepared as below, or made raw with sprouted quinoa and cold-water blanched or raw greens.

I sometimes add tofu to this recipe, although it is not essential. A lovely alternative to this is marinated mushrooms, which can be prepared in the same fashion as the tofu below.

Serves 4 as a main dish.

Healing Ingredients:

Lemon Myrtle is amazing! It has 11 times the amount of citral than lemon grass – citral has been found to relieve cramps, spasms, rheumatism, headaches, fevers AND to have an anti-cancer effect. As an essential oil, lemon myrtle can be applied directly to achy muscles and joints. These sturdy leaves have also been found to be beneficial in strengthening the immune system. What’s not to love?


  • Small bunch lemon myrtle, finely chopped
  • Small bunch coriander, finely chopped
  • Small bunch mint, finely chopped
  • 1 small medium chilli, finely chopped
  • 1 small cucumber, finely chopped
  • 1 small avocado, finely chopped
  • 1 cup freshly shelled peas, quickly steamed
  • 1 bunch brocollini, finely chopped and quickly steamed
  • 1 cup mixed sprouts
  • 1 cup alfalfa
  • 2/3 cup shredded coconut
  • 1 cup cooked quinoa
  • Dash of cold pressed, extra virgin olive oil
  • Juice of 1 lemon
  • Dash of Agave nectar (optional)
  • Firm tofu, cubed (optional)


Lightly steam brocollini and peas. Set aside in a bowl of cold water and ice blocks.

Combine chilli, olive oil, lemon juice and agave in a small bowl. Add cubed tofu to marinate. Set aside for at least 15 minutes to marinate.

Cook quinoa and set aside to cool.

In a salad bowl, combine all remaining ingredients.

Add cooled quinoa and steamed greens

Stir through the marinated tofu.

Add lemon juice and olive oil to taste.

Season with sea salt and pepper to serve.

Enjoy! x