Quintessential Summer Salad
GLUTEN-FREE, DAIRY-FREE
As wish all vegetables, this salad delivered a hearty dose of vitamins and minerals including some iron. It is harder for us to absorb iron from plants, but we can help this absorption with some vitamin C so adding lemon juice to salads is a useful as well as delicious tip.
Asparagus season in the UK lasts for only a few weeks during May and June so I do make the most of it during this time. I’ve added pumpkin seeds for some healthy fats, a little protein, some magnesium and zinc. We don’t need to think of food as the individual nutrients it provides but aiming for as wide a variety throughout the year ensures that we get a little of everything we need.
serves 2 (as side)
INGREDIENTS
50g spinach
50g watercress
60g asparagus tips, lightly steamed for 2 minutes then left to cool
1 avocado, thinly sliced
4 radishes, finely sliced
1 tsp each, chopped – dill, mint, basil and parsley
1 preserved lemon, rinsed and finely chopped
2 tsp pumpkin seeds
Sea salt and freshly ground black pepper
Olive oil and fresh lemon juice
STEP-BY-STEP
Put all the ingredients into a bowl, mix together and dress with the olive oil and a generous squeeze of lemon. Enjoy!
INGREDIENTS
50g spinach
50g watercress
60g asparagus tips, lightly steamed for 2 minutes then left to cool
1 avocado, thinly sliced
4 radishes, finely sliced
1 tsp each, chopped – dill, mint, basil and parsley
1 preserved lemon, rinsed and finely chopped
2 tsp pumpkin seeds
Sea salt and freshly ground black pepper
Olive oil and fresh lemon juice
STEP-BY-STEP
Put all the ingredients into a bowl, mix together and dress with the olive oil and a generous squeeze of lemon. Enjoy!
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