This salad was inspired by using up left overs from the fridge.
One of our favs at NETFIT. A quick and easy recipe by NETFIT Netballs Sports Dietitian Jess Spendlove.
Try giving this a go!
1 small can of tuna in spring water, drained, or 80-100g shredded chicken (or other left over meat)
¾ cup iceberg or cos lettuce, shredded
½ cup red cabbage, shredded
1 handful alfalfa sprouts
1 carrot, chopped
½ small cucumber, chopped
¼ cup canned brown lentils or chickpeas, rinsed
1 tbspn pepitas
1 tbspn extra virgin olive oil
Juice of ½ lemon, or 1 tsp wholegrain mustard
1. Combine lemon juice or mustard, and olive oil in a small dish and set aside.
2. Toss remaining salad ingredients in a large bowl or arrange on a serving plate.
3. Drizzle salad with olive oil dressing just prior to serving.