Salads

Raw vege side salad with avocado and seeds

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

1 large carrot, peeled in ribbons
2 courgettezucchiniXszucchini, summer squashX, trimmed, peeled in ribbons (stop when reach seeds)
2 medium-sized beetrootbeetsX, peeled, roughly grated
200g baby spinach or
4 cups chopped spinach
1 small firm ripe avocado, peeled, stonepitXd, sliced
1 tablespoon balsamic vinegar
2 teaspoons avocado oil
2 teaspoons sesame seeds, lightly toasted
1 ½ tablespoons sunflower seeds, lightly toasted

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Instructions

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1 Place carrot and courgette ribbons, beetroot, spinach and avocado in a large bowl. In a separate bowl whisk together vinegar and oil, drizzle mixture over salad and toss lightly to combine.

2 Divide salad among serving plates, sprinkle with toasted seeds and serve.

Variations

To increase the protein in this salad, add a can of tuna, a grilled chicken breast or sliced marinated tofu.

Nutrition Info (per serve)

Calories 136 cal

Kilojoules 570 kJ

Protein 5 g

Total fat 10 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 5 g

Sodium 140 mg

Calcium 90 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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