I know some folk are not keen on adding fruit to salad but, on the contrary, I am a real fan! This has been one of my favourite new combinations this year and, for me, it makes a perfect lunch bowl. It is bursting with flavour and keeps me going until dinner without leaving me feeling heavy in the afternoon. I served this at my 1-day reboot with some cashew nut cheeses and all plates came back empty!
| Handful of watercress
Handful of radicchio Handful of rocket 1 red grapefruit, peeled & segmented 2 tbsps. lentil sprouts 1 avocado, peeled & sliced 2 sticks celery. |
10 pitted Kalamata olives
2 tbsps. walnuts, 1 tbsp. toasted sunflower seeds 1 tbsp. toasted pumpkin seeds Juice of 1 lime Black pepper to taste 1 tsp. tahini (optional) |
Divide the leaves between two plates or add straight to a lunch box. Next layer the avocado slices over the leaves. Carefully prepare the grapefruit and break the segments over the salad so that any juice covers the leaves and avocado slices. Add the celery, olives and sprouts and then squeeze the lime juice over everything. Just before serving scatter the seeds and walnuts over the top and drizzle with a little tahini.
