My Big Salad

My GO-TO lunch when I need to up my veggie and fiber intake for the weeks. Its a super simple and adaptable recipe that you add to or have as is! Most days I’ll add some protein in there to help me get through the afternoon peckish-ness!

Ingredients:

• 1 Cup of Base- spinach, ice berg, cos, OR mixed leaf

• 1/3 cup shredded purple cabbage

• 2x slices of purple onion- thinly sliced

• 1/4 capsicum diced

• 1/2 cucumber- cut in half-moons

• 5 cherry tomatoes halved (or more- theres really no limit)

• 1/4 avocado

• 15g/1 slice of feta crumbled

• Additional options- grated carrot, broccoli florets

• Add protein- walnuts, chicken, tempeh, egg, chickpeas etc.

• Dressing: drizzle of olive oil, balsamic vinegar and pinch of salt.

Method:

1. Prep all veges, cutting them into bite sized pieces.

2. Stack the salad starting with the base, then the veg, then protein and finally the dressing.

3. Stir it all through and enjoy!