If you feel like your body is craving fruits and vegetables, try this super quick antioxidant salad we received from Zara Moselen. It’s filled with fruits, vegetables, nuts and those all important leafy greens! Quick to make, and delicious too – you can’t go wrong! “I made this salad for my closest girlfriends at the end of last year. We get together every two weeks and one person cooks. I loved making this dish for them and they thought it was delicious. At the meal we shared laughs, stories and have now created memories, and that is why I have chosen this recipe because these girls are the best support system a girl could have! They are the reason that I shine!”
Ingredients
3 x chicken breasts, seasoned with Moroccan seasoning
3 x cups of raw baby spinach leaves
1/4 purple cabbage, shredded
1/2 pomegranate, seeded
1 x tomato, sliced
1/4 cucumber, sliced
1/2 orange, sliced
1/2 yellow capsicum, sliced
10 strawberries, cut in half
Handful of nuts and seeds (I use sunflower seeds, pistachios and pine nuts)
Dressing
1/4 cup extra virgin olive oil
Juice of one lemon
2 Tbsp balsalmic vinegar
Himalayan salt and pepper to season
Method
1. Prepare the meat, stir frying it in a pan. Cut up all of the fruit, vegetables, nuts and seeds.
2. Combine ingredients in a bowl or on a platter
3. Make the dressing and drizzle over salad.