Crunchy detox salad
Serves 4
Easy
Prep: -
Cook:
This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper
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- 250g broccolicut into small florets
- 100g ready-to-eat dried apricotscut into strips
- 300g red cabbagefinely shredded
- 400g can chickpeasrinsed and drained
- 50g sunflower seeds
- 1 small red onionfinely sliced
- 2cm piece gingergrated
- juice 1 small orange
- 1 tbsp balsamic vinegar
- 2 tsp olive oil
Nutrition: per serving
- kcal248
- fat11g
- saturates1g
- carbs28g
- sugars16g
- fibre9g
- protein12g
- salt0.38glow
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.
