Jewelled Summer Salad


Serves 1

Salad

2 handfuls baby spinach

1/2 Lebanese cucumber, peeled into ribbons

1/2 courgette, peeled into ribbons

1/4 cup pomegranate arils

Juice of 1/4 lemon

50g baked or smoked salmon, flaked

2 Tbsp feta cheese, crumbled

  1. Prep salad ingredients. In a bowl, toss spinach, cucumber, courgette, pomegranate arils, lemon juice and 1/4 tsp extra-virgin olive oil together. Season to taste. Top with salmon and feta.
  2. Serve as a tasty lunch.

Tip: multiply ingredients (excluding salmon) by 4–6 times to serve as a side salad for a BBQ.

Nutritional Info (per serve)
 
Energy (kJ): 1171
 Energy (Cal): 280
 Carbohydrate (g): 14.3
 Protein (g): 22.8
 Fat (g): 14.7
 Saturated Fat (g): 6.2
 Sugars (g): 2.9

Meet the Nutritionist

Emma ‘Edamame’

Our in-house nutritionist Emma ‘Edamame’ was born and bred in mid Canterbury and has the health and wellbeing of Kiwis in mind at all times. As an NZ registered nutritionist (NZ Nutrition Society) with a bachelor’s degree in Nutrition and Food Science from the University of Auckland, she makes sure we’re all getting our fresh dose of local veggies and our meals are full of nutritious substance – thanks for having our back Em (and our waistlines!). When it comes to New Zealand produce, Emma is a whizz, with fresh berries being her absolute fave. Intrigued to know what food this nutritionist couldn’t live without? Fresh fish and seafood, delivering on both flavour and nourishment. As well as ice cream, especially real fruit ice creams, in the summer time! Life’s all about a tasty balance, right?

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