Lunch time is always a difficult one, especially when there are no leftovers from last night’s dinner – god forbid.
With no wheat comes no sandwiches – the lunchtime go-to food, quick and easy. However, although avoiding sandwiches often doesn’t leave a huge choice outside the world of salads, this definitely doesn’t have to mean a boring and unfulfilling lunch. This recipe includes a new favourite ingredient of mine: the pomegranate. Good source of fibre, vitamin A, and vitamin K (helps heal wounds quicker and aids in the absorption of calcium), as well as adding an exotic twist. Sprinkling a handful of these little gems on your salad is an easy and yummy way to add to your 5-a-day.
With only 5 ingredients, this quick and easy salad is packed with essential good fats, protein, and is only approximately 230 calories per serving. And who can say no to an avocado?
- Make sure you prepare the salad in a bowl big enough to allow you to toss it – you don’t want a layered salad, you want to enjoy all the ingredients in every bite!
- Use a peeler to cut the cucumber into thin slices.
- This salad is a great accompaniment to almost any protein source. For example, today I enjoyed it with a slice of cold roast chicken, a handful of cherry tomatoes, and a smidgen of spicy mayonnaise (sriracha mixed with a good mayo). And of course, is equally as good served with dinner – I’ve had it as a side salad to salmon skewers and bulgur wheat.
Ingredients (serves 1)
1/4 cucumber (13″)
15g crumbled greek feta
1/2 juice of a lemon
Handful of pomegranate seeds
- Slice the avocado and cucumber into desired size and add to bowl.
- Crumble in most of the feta, add the pomegranate seeds, and the lemon juice, before tossing the salad.
- Sprinkle the remaining feta and pomegranate seeds on top for the finishing touch.