Ingredients
- 1 cup baby spinach leaves.
- 50 g purple cabbage, finely sliced.
- 1/2 avocado, cut into slices.
- 1 small (100g) zucchini, peeled into ribbons using a vegetable peeler.
- 50 g snow peas, ends trimmed.
- 1 cup mint leaves.
- 1 tablespoon walnuts, roughly chopped.
- 20 g feta, crumbled.
- 90 g pole and line caught tuna in brine.
Dressing
- 1 heaped teaspoon extra virgin olive oil.
- 2 teaspoons apple cider vinegar.
- sea salt, to season.
- freshly cracked black pepper, to season.
Directions
- 1. Add all salad ingredients into a mixing bowl and toss to combine.
2. Combine dressing ingredients together and drizzle over salad to serve.
Note
Dairy-free and Paleo options: Omit feta and drizzle with 1 tablespoon of tahini.
Need a delicious fresh, but tasty salad idea? This one is packed with spinach, avocado, cabbage and zucchini to make you feel great on those warm summery days.
Ingredients
- 1 cup baby spinach leaves.
- 50 g purple cabbage, finely sliced.
- 1/2 avocado, cut into slices.
- 1 small (100g) zucchini, peeled into ribbons using a vegetable peeler.
- 50 g snow peas, ends trimmed.
- 1 cup mint leaves.
- 1 tablespoon walnuts, roughly chopped.
- 20 g feta, crumbled.
- 90 g pole and line caught tuna in brine.
Dressing
- 1 heaped teaspoon extra virgin olive oil.
- 2 teaspoons apple cider vinegar.
- sea salt, to season.
- freshly cracked black pepper, to season.
Directions
- 1. Add all salad ingredients into a mixing bowl and toss to combine.
2. Combine dressing ingredients together and drizzle over salad to serve.
Note
Dairy-free and Paleo options: Omit feta and drizzle with 1 tablespoon of tahini.