This is quite a simple and addictive salad. Once you start eating it – you can’t stop because it’s so delicious. I love making it for my dinner and serve any leftovers for lunch the next day. I pump up the protein by adding boosters such as Persian feta, chickpeas or roasted walnuts if i’m eating it cold or for warmer options I serve with my fish in a bag or some quality grass fed beef.
What’s good about it:
Basically everything ! The health benefits from following a diet rich in vegetables and whole foods include weight loss – diabetes control – lowered insulin secretion – improved sports performance, and a reduced risk for diabetes, cardiovascular disease, high blood pressure and cancer. Vegetables and whole foods are low in calories yet still fill you up, providing your body with nutrient-dense macro- and micronutrients so you can function at an optimum level. I like being generous with the raw garlic as it has antibacterial and anti-inflammatory properties and a good grind of black pepper helps improve digestion.
1 Lebanese cucumber – chopped
100 g ( 2 good handfuls) baby spinach leaves
60 g (1 good handful) sprouts or micro greens
2 capsicum (1 red + 1 yellow)
6 spring onion, sliced
½ red onion, sliced
250 g (1 punnet) cherry tomato, halved
Parsely bunch, chopped
Mint bunch, chopped
1 clove garlic, smashed
2 tablespoons pomegranate molasses ( see notes)
2 tablespoons lemon juice
2 tablespoons cold pressed olive oil or flaxseed oil
Combine cucumber, spinach, micro greens, capsicum, spring onion, tomato, parsley, mint and garlic into a large bowl.
Mix the dressing ingredients in a separate small bowl.
Pour the dressing over the salad just before serving.
Season with black pepper.
Mix through until combined.
Enjoy and delight !
Pomegranate molasses is actually a concentrated form of pomegranate juice made by reducing the juice of from pomegranates to form a thick, dark red liquid. You can get it from most Middle Eastern Grocers or gourmet fruit + veggie shops. For those who cannot find it make up my simple + fresh lemon dressing by combining 2 tablespoons lemon juice with 2 tablespoons cold pressed olive oil. A little Persian feta is a delicious addition if using lemon.