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!

 

INGREDIENTS

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

 

HOW TO

 

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.