Leafy green salad

This salad is a wonderful green salad (plus it has tomatoes and capsicums) that is a great accompaniment to any meal.

Any type of leafy greens (or purple) can be used and substituted instead of the ingredients below.

Nutrition rundown

• Heart-Healthy Fats, the extra virgin olive oil provides monounsaturated fats, which help support healthy cholesterol levels and reduce cardiovascular risk.
• Rich in Antioxidants: Packed with vitamin C, vitamin E, carotenoids and polyphenols, this salad helps combat oxidative stress and inflammation.
• Extremely high in vitamin K, with over 200 mcg per serving, this supports bone strength and proper blood clotting.
• Excellent source of vitamin A, the mixed greens, rocket and spinach deliver high levels of beta-carotene, supporting eye health, skin repair and immune function.
• Immune-boosting nutrients, vitamin C from capsicum, tomatoes and lemon juice helps enhance collagen production and immune defence.
• Gut-friendly fibre, natural plant fibre supports digestive health, beneficial gut bacteria and stable blood sugar levels.
• Blood pressure support as potassium-rich vegetables help balance sodium levels and assist in maintaining healthy blood pressure.
• Low in carbohydrates, with only around 5–6 g carbs per serving, this salad has a very low glycaemic load, making it ideal for blood sugar control.
• Naturally cholesterol-Free and completely plant-based and free from cholesterol.
• Plant-based iron & folate provides non-heme iron and folate to support energy production and healthy cell function.
• Hydrating & nutrient-dense, high water content vegetables help with hydration while delivering concentrated micronutrients.
• Anti-inflammatory compounds, extra virgin olive oil and leafy greens contain natural compounds that support reduced systemic inflammation.
• Naturally low in sodium (unless extra salt is added), making it suitable for heart-conscious diets.

Ingredients

• 150g mixed green organic salad leaves (mignonette, oak leaf, butter leaf, cos)
• 12 organic snow peas, cut julienne
• 1 small bunch (handful) organic rocket leaves
• 1 small bunch (handful) organic baby spinach
• 1 green or red organic capsicum, sliced finely in 5cm strips
• 2 organic tomatoes, roughly chopped
• 3 Tbsp organic extra virgin, cold pressed olive oil
• 2 Tsp organic lemon juice or balsamic vinegar
• Salt

Method

1. Add all ingredients into a large bowl.
2. Add dressing and toss the salad until all vegetables are covered.
3. Season with salt to taste.

Nutrition information

The % daily values are based on a diet of 2000 calories per day
These are approximate values.