RECIPE: Immune-boosting salad
This colourful salad is packed with ingredients that are rich in anti-oxidants or have anti-inflamatory properties. For a hearty lunch, bulk it up with some seared salmon or grilled chicken
Serves: 4
Difficulty: easy
Dressing:
15ml (1 tbsp) raspberry or red wine vinegar
60ml ( 4 tbsp) olive oil
1 clove garlic, crushed
5ml (1 tsp) Dijon mustard
Salt and pepper
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
½ stalk celery, finely sliced
1 avocado, peeled and sliced
100g raspberries
100g strawberries, trimmed and quartered
50g toasted sunflower seeds
100g Danish-style feta
Method:
1. Whisk all the dressing ingredients together.
2. For the salad, toss all the ingredients together in a salad bowl, except the sunflower seeds and feta; add these on top afterwards.
3. Drizzle with the salad dressing and serve.
• Recipe courtesy of Jonno Proudfoot, co-author of 'The Real Meal Revolution'...
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