Anti-Oxidant Boosting Salad

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 recipe works well with goat's cheese instead of feta, but if you're wary of cheese in general, just leave it off. And if you want to reduce the carbs, feel free to leave off the beetroot, as this is not strictly Banting. You can also leave off the carrot and fruit, if you want.

Preparation time: 20 mins

Cooking time: 20 mins

Serves: 4


  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.
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  • For the dressing:
  • 1 tablespoon raspberry or red wine vinegar
  • 4 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1 teaspoon Dijon mustard
  • salt and pepper
  • For the salad:
  • 2 handfuls spinach leaves
  • 1 handful fresh kale, shredded
  • 100g broccoli florets, blanched
  • 100g Brussels sprouts, roasted until crispy
  • 1 small beetroot, peeled and shredded
  • 1 carrot, peeled and shredded
  • 1/2 stalk celery, finely sliced
  • 1 avocado, peeled and sliced
  • 100g raspberries
  • 100g strawberries, trimmed and quartered
  • 50g toasted sunflower seeds
  • 100g Danish-style feta

Nutritional Info per 271g:

  • Carbs: 11 g
  • Fat: 34 g
  • Protein: 10 g