This is the perfect potassium-rich salad to enjoy this time of year. Serve with free-range chicken or alongside steamed or grilled white fish. Vegetarians can add almonds, pistachios or chickpeas for added protein.
NEED TO KNOW
|Type of dish||Salad|
|Cooking time||<30 min|
|Serves/makes||4 - 6|
SUPERFOOD SALAD WITH RASPBERRY DRESSING
|500g spinach leaves, about 2 cups for each person|
|1 small bunch parsley, chopped|
|250g (1 cup) cherry tomatoes|
|1 small red onion|
|6 apricots, halved|
|2 Tablespoons goji berries|
|2 Tablespoons pumpkin seeds|
|1/2 cup raspberries|
|1/4 cup cold-pressed olive oil|
1. Make the dressing: squash raspberries with a fork then whisk in the olive oil. Keeps in the fridge for four days.
2. Place spinach in a large serving bowl. Add the remaining salad ingredients. Drizzle with dressing just before serving and enjoy.
Nutrition without dressing: protein, five grams; total fat, 1.8 grams; saturated, 0.2 grams; carbs, 16.3 grams; fibre, 7.6 grams; sodium, 34 milligrams; potassium, 1200 milligrams; kilojoules, 435.
Nutrition per serve of dressing: protein, 0.2 grams; total fat, 9.8 grams; saturated, 1.4 grams; sodium, 0.3 milligrams; carbs, one gram; kilojoules, 385.
- Good Food
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