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Crunchy detox salad

Crunchy detox salad

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A star rating of 3.9 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal248
fat11g
saturates1g
carbs28g
sugars16g
fibre9g
protein12g
low insalt0.38g
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Ingredients

  • 250g broccoli , cut into small florets
  • 100g ready-to-eat dried apricots , cut into strips
  • 300g red cabbage , finely shredded
  • 400g can chickpeas , rinsed and drained
  • 50g sunflower seeds
  • 1 small red onion , finely sliced
  • 2cm piece ginger , grated
  • juice 1 small orange
  • 1 tbsp balsamic vinegar
  • 2 tsp olive oil

Method

  • STEP 1

    Blanch the broccoli in a pan of boiling water for 1 min. Drain and quickly cool under cold running water, then pat dry with kitchen paper. Put in a bowl with the apricots, broccoli, red cabbage, chickpeas and sunflower seeds.

  • STEP 2

    Put the onion and ginger in a bowl with the orange juice, vinegar and oil. Mix well. Leave for 5 mins to soften the onion, then add to the salad and thoroughly toss everything together.

Recipe from Good Food magazine, May 2010

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A star rating of 3.9 out of 5.8 ratings
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