This is one my favourite, tried-and-tested lunches for when I’m home during the week. It’s quick, easy and nourishing and uses simple ingredients which are probably already in your fridge or pantry.
- 1 tin of wild Alaskan salmon (I like John West) in olive oil
- 2 handfuls baby spinach, washed
- 1 carrot, sliced
- 1/4 avocado
- 1 tbsp Persian feta
- Leftover roasted veggies like carrot, fennel, onion and sweet potato (I used the leftovers from last night’s amazing dinner)
- A dressing of olive oil, a dash of balsamic and some apple cider vinegar, plus a little Himalayan sea salt and fresh black pepper
- Combine all ingredients.
- Dress the salad.