100g of mixed salad leaves, finely chopped
4 avocadoes, cut into small chuncks
200g of fresh blueberries (or 150g of pomegrenate seeds)
1 large cucumber, cut into small chunks
2 apples, seeded and cut into small chuncks
25g of sprouted lentils
25g of sunflower (or pumpkin seeds)
25g of dried cranberries (or raisins)
25g of roasted almonds
3 tbsp of extra-virgin olive oil
1 tbsp of apple cider vineger (or the juice of 1 lemon)
1 tbsp of agave syrup (maple syrup or honey)
A good pinch of salt
1. Place the avocado chunks into a large bowl and drizzle with 1 tablespoon of olive oil to fully cover the surface of the avocado.
2. Add the salad leaves, bluberries, cucumber, apples, sprouted lentils, sunflower seeds, dried cranberries and roasted almonds into the bowl with the avocado.
3. Mix together the apple cider vineger, agave syrup and salt. Pour on top of the salad.
This is my favorite salad. It is refreshing, sweet, creamy and crunchy all at the same time. It is very light yet as filling as a complete meal. An extremely wholesome and nutritious lunch. A must try.
TIP: I have used many techniques to stop my avocadoes from browning and have found this to be the most useful. Avocados oxidize when a certain enzyme in their flesh is exposed to oxygen in the air. Although the conventional method to stop an avocado from oxidizing is by covering it in lemon juice, I personally find this technique not completely effective. By covering the avocado in the oil, a barrier is created between the flesh of the avocado and the air surrounding it and hence the avocado does not change its colour.