Sunshine Salad
This vibrant Sunshine Salad is designed to nourish and refresh. Protein-packed quinoa and fiber-rich ingredients support good gut health, while avocado and pistachios provide beneficial monounsaturated fats. Zesty grapefruit delivers a boost of vitamin C, making this a perfectly balanced and wholesome meal.
Avg. Recipe Cost (US)
$6.25
Avg. Recipe Cost (UK)
£3.75
Nutritional Information (approx)
- Calories: 355 kcal
- Protein: 15 g
- Fats: 15 g
- Carbs: 40 g
- Fibre: 6 g
Tags
Dairy Free Gluten Free Vegetarian Lunch Dinner
Ingredients
- quinoa (uncooked) - 2 oz. (60g)
- grapefruit - 1
- avocado - ½
- sweet corn - ½ cup (90g) (drained)
- mint sprigs - 2 (leaves only
- chopped) -
- pistachio kernels - ¼ cup (25g)
- olive oil - 1 tbsp.
- bean sprouts - ½ cup (50g)
- lambs lettuce - 2 handfuls
Preparation Instructions
- 1. Cook the quinoa according to instructions on packaging, and then cool slightly. In the meantime, peel the grapefruit and using a sharp knife cut out the segments, collecting the juice in a bowl.
- 2. Cut the avocado in half, remove the pit and scoop out the flesh, then cut into strips and lay in the grapefruit juice.
- 3. In a bowl, mix together the cooked quinoa, sweet corn, mint, olive oil and bean sprouts. Season with salt and pepper.
- 4. Place a handful of lettuce on a serving dish and spoon the quinoa on top. Divide the avocado and grapefruit segments on top.
- 5. Serve drizzled with the grapefruit juice and top with pistachio nuts.