Gone are the days where a salad is a bit of iceberg lettuce with tomato and a token slice of cucumber.
Personally I love a salad which mixes sweet and savoury as I find it keeps it interesting.
I eat this salad a lot for lunch or as a side salad to a main dish when I have people over. It keeps well in the fridge so I make two days worth at a time to save prep time. If doing this you might want to leave the apple cider vinegar until serving as it will make the spinach soggy otherwise.
Fresh Summer Salad
1 x handful of spinach
1/2 x green apple (Granny smith is my go to as it adds a nice tang)
1/2 x carrot
1/2 x avocado
1/4 x pomegranate
1/4 x beetroot
1/4 x tin chickpeas
1 x tablespoon of apple cider vingegar
Optional topping of tofu or prawns if you are using as lunch rather than a side salad.
1. De-seed pomegranate. Top tip is to bash the skin with a wooden spoon prior to cutting as this will loosen the seeds. Also the more ripe the pomegranate the easier it is to de-seed.
2. Grate the beetroot and carrot.
3. Cut apple and avocado into chunks.
4. Open tin of chickpeas and rinse with cold water.
4. Add all ingredients on top of spinach and drizzle (oh yeah) apple cider vinegar over the salad just before serving.
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