2 cups frozen edamame beans
150g baby spinach
1/2 fennel bulb, thinly sliced & fronds reserved for serving
1/2 courgette, very thinly sliced into rounds (or use a mandolin)
1 pink grapefruit, peeled, halved then thinly sliced
1/2 avocado, halved and thinly sliced
2 Tbsp shelled pistachio nuts, chopped
1/2 lemon, juiced
1 tsp extra virgin olive oil
- Bring a pot of salted water to the boil.
- Cook edamame. Cook edamame in pot of boiling water for 2–3 minutes, until bright green and tender. Drain well, rinse under cold water to cool and drain again well.
- Prep remaining salad ingredients.
- Make salad. In a bowl, toss spinach, fennel, courgette, edamame, grapefruit, avocado and reserved fennel fronds together with lemon juice and extra virgin olive oil. Season to taste and top with pistachio nuts.
Nutritional Info (per serve)
Energy (kJ): 845
Energy (Cal): 202
Carbohydrate (g): 13.0
Protein (g): 10.7
Fat (g): 10.8
Saturated Fat (g): 1.0
Sugars (g): 4.5