Serves 1
Ingredients:
a handful of mixed lettuce leaves
50g cucumber, chopped
80g red bell-pepper, chopped
5 cherry tomatoes, halved
30g shelled edamame beans
60g smoked salmon
50g ripe avocado, chopped
5g pine nuts
5g pumpkin seeds
for the dressing:
½ tbsp extra virgin olive oil
½ tbsp white wine vinegar
½ tsp dried oregano
¼ tsp ground black pepper
¼ tsp sea salt
Method:
Mix the dressing ingredients in a jug. Set aside.
Assemble the salad ingredients in a bowl. Drizzle the dressing over the top.
Serve.
Store any leftovers in an airtight container and refrigerate for up to 2 days.
Per serving:
470 calories
30g fat
26g carbs
24g protein