We want to try to eat as wide a variety of colourful veggies and fruit as possible for their different phytonutrients – and with this salad we’re eating the rainbow! Top with your favourite protein for a satisfying lunch.
RECIPE
Serves 1
INGREDIENTS
- 20-30g protein: Chicken, turkey, salmon, sardines, mackerel, eggs, chicken livers, feta, halloumi, mozzarella, cottage cheese.
- Your choice of salad leaves: Rocket, watercress, spinach, baby mixed leaves, romaine lettuce, swiss chard.
- Veggies: Tomatoes, cucumber, artichokes, beetroot, spring onions, avocado, oven baked butternut squash, fennel, sugar snap peas, leftover roasted veggies.
- Dressing: 1 – 2 tbsp olive oil mixed with 1 tsp harissa or ½ a lemon (juice) or 1 tsp balsamic vinegar
- Topping: 1 tbsp of your favourite toasted nuts and seeds (pumpkin, sesame, pine nuts)
METHOD
- Choose your favourite protein!
- Fill your plate with leaves and veggies that you love, you can be as adventurous as you desire, above are some of our favourites!
- Blend up the dressing of your choice.
- Sprinkle over some crunch with your toasted nuts and seeds.
