The easiest festive dish you’ll see this year: This impossibly simple sourdough crouton salad is sure to wow the family on Christmas Day
- Jessica Sepel has shared her recipe for tomato and sourdough crouton salad
- She serves the festive side with salsa verde made with parsley, basil and garlic
- The Australian nutritionist said the salad is the ‘perfect option for entertaining’
A top nutritionist has shared an easy salad recipe sure to be a crowd-pleaser at any festive gathering.
Jessica Sepel, the founder of multi-million dollar vitamin empire JS Health shared her tomato and sourdough crouton salad with salsa verde and described it as ‘the perfect option for entertaining’.
‘Homemade croutons are so simple to prepare and also make a great way to use up bread that is getting a little old,’ the Australian health guru wrote.
A top nutritionist has shared an easy salad recipe sure to be a crowd-pleaser at any festive gathering
Recipe: How to make Tomato & Sourdough Crouton Salad with Salsa Verde
Ingredients
4 slices sourdough bread, cubed
¼ cup extra virgin olive oil
½ tsp garlic powder
1 tsp sea salt
¼ cup pistachios, chopped
4 cups mixed tomatoes, halved
For the salsa
1 bunch parsley, leaves picked
1 bunch basil, leaves picked
2 garlic clove, minced
1 lemon, juiced
1 tsp Dijon mustard
¼ cup extra virgin olive oil
1 tbsp capers, drained & chopped
Method
1. Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.
2. In a mixing bowl, combine the sourdough, olive oil, garlic powder and sea salt. Toss to evenly coat. Spread the croutons across the lined baking tray. Bake in the preheated oven for 10 minutes. Remove the tray from the oven, toss the croutons and bake for a further 5 minutes, or until crispy.
3. To make the salsa, combine all of the ingredients in a food processor and blitz until smooth. Season to taste with sea salt and black pepper.
4. To serve, spread the tomatoes and croutons across a large serving platter. Spoon the salsa over the top and garnish with chopped pistachios.
‘Select a variety of beautiful, ripe tomatoes and fresh herbs to really let the flavours of this salad shine. ‘
To begin preheat the oven to 180°C or 350°F and line a baking tray with baking paper.
In a mixing bowl, combine the sourdough, olive oil, garlic powder and sea salt and then toss to evenly coat.
Jessica regularly shares her delicious and nutritious recipes on Instagram alongside running her global JS Health vitamin empire
Spread the croutons across the lined baking tray and then bake in the preheated oven for ten minutes before removing the tray from the oven, tossing the croutons and baking for a further five minutes, or until crispy.
To make the salsa, combine all of the ingredients in a food processor and blitz until smooth.
Once processed, season to taste with sea salt and black pepper.
To finish, to spread the tomatoes and croutons across a large serving platter.
Spoon the salsa over the top and garnish with chopped pistachios.
The nutritionist now has 16 individual research-backed vitamin formulas, that target everything from ‘Hair + Energy’ to ‘Skin + Digestion’ and ‘Detox + Debloat’
Jessica regularly shares her delicious and nutritious recipes on Instagram alongside running her global JS Health vitamin empire.
It wasn’t until 2018 that Jessica truly struck the big time with one of her ideas.
The nutritionist now has 16 individual research-backed vitamin formulas, that target everything from ‘Hair + Energy’ to ‘Skin + Digestion’ and ‘Detox + Debloat’.
Today, a JSHealth product sells somewhere in the world every 27 seconds, Jessica’s vitamin range is the second most popular stocked in Australian pharmacies and there are more than 25,000 independent glowing reviews for her products online.