Serves: 2
Ingredients:
- 2 cups mixed Australian greens (baby spinach, rocket)
- 1 cup mixed herbs, chopped (coriander, parsley)
- ½ cup shredded beetroot
- ½ avocado, cubed
- 1 cup organic tinned chickpeas, drained
- 2 tbsp toasted macadamia nuts or pumpkin seeds
Lemon Myrtle Dressing Ingredients:
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil (EVOO)
- 1 tbsp fresh lemon juice
- ½ -1 clove garlic (minced)
- ½ tsp ground lemon myrtle (or finely grated lemon zest)
- 1-2 tbsp water (to adjust consistency)
- Sea salt and pepper to taste
Method:
- In a jar, mix the dressing ingredients.
- Pour into a bowl with the chickpeas and nuts, then toss together.
- In a serving bowl, mix the salad and drizzle with extra dressing.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
