Reading over and editing this post I realised how many times I used the word Spring. It starts to sound funny if you say it too many times, but unfortunately Oxford dictionary doesn’t have any good alternatives.
We’re getting to the end of Spring over here in Australia, and although I’m excited about the beachy, holidaying climate that summer is bringing, it’s sad to see those cool, breezy Spring days go.
Because Spring is the season before Summer, here in the Southern Hemisphere, its the time every gym membership goes on sale, Halloween stashes quickly get thrown out, and green smoothies and salads are glorified.
The idea of munching on a bowl of bitter green leaves drizzled with vinaigrette sounds highly unappetizing to me, but I am reminding myself not to be too cynical about salads – with the right ingredients they can taste great, and they do have numerous health benefits.
So this Spring I worked with some of my favourite ingredients to create the perfect Spring salad.
You will need:
- 1 medium common tomato
- 135g tinned salmon
- Mixed green lettuce leaves
- Drizzle of extra virgin olive oil
- Heaped tsp of dried chia seeds
- 100g chopped canned beetroot
- 50g avocado
Cost: approximately AUD $10 Calories: 380