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.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
1tbspraspberry or red wine vinegar
4tbspolive oil
1clove garlic, crushed
1tspdijon mustard
salt and pepper
for the salad
2handfuls spinach leaves
1handful fresh kale, shredded
100gbroccoli florets, blanced
100gbrussels sprouts, roasted until crispy
1small beetroot, peeled and shredded
½stalk celery, finely sliced
1avocado, peeled and sliced
100graspberries
100gstrawberries, trimmed and quartered
50gtoasted sunflower seeds
100gdanish-style feta
1
To make the dressing, whisk together all the ingredients.
2
To make the salad, toss all the ingredients together in a salad bowl, except the feta and sunflower seeds; add these on top afterwards.
3
Drizzle with the salad dressing and serve.
Ingredients
1tbspraspberry or red wine vinegar
4tbspolive oil
1clove garlic, crushed
1tspdijon mustard
salt and pepper
for the salad
2handfuls spinach leaves
1handful fresh kale, shredded
100gbroccoli florets, blanced
100gbrussels sprouts, roasted until crispy
1small beetroot, peeled and shredded
½stalk celery, finely sliced
1avocado, peeled and sliced
100graspberries
100gstrawberries, trimmed and quartered
50gtoasted sunflower seeds
100gdanish-style feta
Directions
1
To make the dressing, whisk together all the ingredients.
2
To make the salad, toss all the ingredients together in a salad bowl, except the feta and sunflower seeds; add these on top afterwards.