This salad is packed full of ingredients with anti-oxidant and anti-inflammatory properties to boost the immune system and help fight off cancer-forming cells. For a hearty lunch, bulk it up with some seared salmon or grilled chicken.
This salad is packed full of ingredients with anti-oxidant and anti-inflammatory properties to boost the immune system and help fight off cancer-forming cells. For a hearty lunch, bulk it up with some seared salmon or grilled chicken.
YIELDS
4 Servings
1 tbsp raspberry or red wine vinegar
4 tbsp olive oil
1 clove garlic, crushed
1 tsp dijon mustard
salt and pepper
for the salad
2 handfuls spinach leaves
1 handful fresh kale, shredded
100 g broccoli florets, blanced
100 g brussels sprouts, roasted until crispy
1 small beetroot, peeled and shredded
½ stalk celery, finely sliced
1 avocado, peeled and sliced
100 g raspberries
100 g strawberries, trimmed and quartered
50 g toasted sunflower seeds
100 g danish-style feta
To make the dressing, whisk together all the ingredients.
To make the salad, toss all the ingredients together in a salad bowl, except the feta and sunflower seeds; add these on top afterwards.
Drizzle with the salad dressing and serve.