Christmas salad

December 02, 2017

Delicious salad modified from a 5aday recipe, and higlights summer perfectly. Serves 6. Per serve: Cal: 145; Fat: 12.2g; Pro: 4.4g; Carbs: 3.0g

Meal Type: Dinner
Recipe Type: Real Food
Serves: 6
Prep time: 00:15
Cook time: 00:01


  • 120 grams Baby spinach leaves
  • 1 bunch Asparagus
  • 1 punnet Strawberry
  • 1 Avocado
  • 125 grams Cheese, Feta
  • 1 bunch Fresh mint
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon Balsamic vinegar


Wash and pop the baby spinach leaves in a bowl or on a platter. Bring a pot of water to boil, chop the asparagus spears into quarters (getting rid of the woody end) and blanch in water for a minute. Take out and flush in cold water to help stop them cooking. 

Hull and quarter the strawberries, dice the avocado and feta. Top the spinach leaves with these and the asparagus. Tear or finely chop the mint leaves and add these. In a separate cup, mix the olive oil and balsamic vinegar and drizzle on top of the salad.

Gently mix and serve.

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