Daily Dose Juice Market Share Analysis for March 2026

BLITZED SALAD.  Blender to the rescue – this super-speedy dish is perfect if you need to whip up a salad in a flash. Chuck in your veg. Toss in your aromatic dressing and seeds. Give it a whizz, and lunch is served.  PREP TIME: 20 MINUTES  COOK TIME: 10 MINUTES  SERVES:  2 1 tsp cumin seeds  1 tsp caraway seeds  1 tsp fennel seeds  50ml olive oil  2 garlic cloves, thinly sliced  2 carrots (150g)  2 spring onions (40g)  200g brussels sprouts  50g raisins  handful of fresh coriander  50g sunflower or pumpkin seeds  juice of 1 lemon  SWAPS  No carrots? Use cauliflower, peppers, beetroot.  No Brussels sprouts? Use kale, spinach, cabbage.  No spring onions? Use red onions, white onions, fennel.  LEFTOVERS?  The salad will keep in a container for up to three days.  1. Start by toasting your spices over a low heat in a frying pan for 2–3 minutes. Give them a shake so they cook evenly.  2. Pour in the olive oil and add the garlic, then very gently fry for 2–3 minutes or until the garlic is just softening. Set the oil mixture to one side.  3. Pop the carrots, spring onions, sprouts, raisins and coriander into the blender and blitz to a rough mix. (Don’t overdo it – you want the veg to have some crunch.)  4. Toast the seeds in a dry pan for about 1–2 minutes.  5. Scoop the blitzed veg into a bowl and pour over the spiced oil mix and a sprinkling of toasted seeds. Dish up and squeeze the lemon juice on top.