I love creating healthy, delicious salads. Gone are the days of iceberg lettuce, tomato and cucumber salads! So with the season of summer BBQ’s in mind, I thought I’d share this divine, colourful flavour combo.
Lots of plant-based goodness here! The Spinach is loaded with fibre, antioxidants and to many vitamins and minerals to list. The basil contains many essential vitamins, minerals and antioxidant flavonoids, two of which have been shown to protect cells and DNA from radiation. Asparagus contains anti-inflammatory and detoxifying compounds and as a rich source of chromium, is perfect for helping sugar cravings. The haloumi adds a little protein and deliciousness!
120g baby spinach leaves, washed
Handful basil leaves, washed and picked off the stems
10-15 snow peas, trimmed
Small bunch asparagus, halved
1 small punnet strawberries, hulled and sliced
180g haloumi, sliced thinly
1 tablespoon of lemon juice
Zest of a small lemon
1 tablespoon of aged balsamic vinegar*
¼ cup lemon infused olive oil (can sub regular extra virgin olive oil)
Sea salt and pepper, to taste
*If you only have regular balsamic, mix it with 1 teaspoon of maple or rice malt syrup
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