Salads
8 cups ( 2L) baby spinach or arugula
2 cups (500 mL) cherry tomatoes halved
1 ripe avocado
1/2 cup walnut halves toasted
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 cup olive oil
Arrange spinach on a serving platter. Top with tomatoes and walnuts. Just before serving, halve the avocado, remove the pit and scoop out 1-inch chunks of avocado onto the salad.
Make dressing by whisking lemon juice with salt and then add olive oil. Toss dressing with salad just before serving.
High in protein, omega-3 fatty acids, mono-unsaturated fats, fibre, iron, calcium, potassium, beta-carotene, folate, vitamin K, lutein (an anti-oxidant), vitamin E, magnesium, B- vitamins.