This bright salad is bursting with dark leafy greens, which are some of the most nutrient-dense foods around, providing fibre, minerals, vitamins and antioxidants. This recipe calls for a fair bit of chopping, but spending 10 minutes slicing and dicing in the kitchen can be quite meditative after a busy day.

• 100 g baby spinach
• 90 g baby rocket
• 65 g kale thinly sliced
• 60 g celery thinly sliced
• 90 g Lebanese cucumbers roughly chopped
• 1 large carrots finely sliced
• ½ large beetroot peeled and coarsely grated
• 3 tablespoons flat-leaf parsley finely chopped
• 3 tablespoons mint finely chopped
• 3 tablespoons coriander finely chopped
• 100 g almonds roughly chopped

AVOCADO DRESSING

• 1 avocados
• 3 tablespoons lemon juice
• ½ garlic cloves crushed
• 2 tablespoons raw apple cider vinegar
• sea salt Himalayan salt
• freshly ground black pepper
• 3 tablespoons extra virgin olive oil

• Combine all of the salad ingredients in a serving bowl.
• To make the dressing, place the avocado in a bowl and mash well. Add the lemon or lime juice, garlic, apple cider vinegar and salt and pepper to taste. Slowly whisk in the olive oil until it is well combined and creamy.
• Just before serving, pour the dressing over the salad and give it a light toss.

• CALORIES: 384
• CARBS: 25g
• FATS: 29g
• PROTEIN: 10g

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