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Page 79

Spring Green Salad

Honey Lime Fruit Salad

Quinoa Tabbouleh

You will need: ¼ cup of basil chopped ¼ cup of mint chopped I bunch of asparagus – steamed until crisp ½ cup of baby peas ½ cup of chick peas rinsed ½ bunch radish roughly chopped 2 cups of baby spinach leaves Toasted pumpkin seeds to garnish

You will need: 1/2 cup mint 6 cups of fruit of your choice

You will need: 1 cup of parsly chopped 1 cup of baby spinach ½ cup mint leaves chopped 1 cup of cherry tomatoes chopped ½ cucumber peeled and chopped 3 spring onions chopped 1 cup quinoa

Dressing 1 Tablespoon olive oil 1 Tablespoon apple cider vinegar 1 Crushed garlic clove 4 Tablespoons olive oil Salt and pepper

Dressing 2 tablespoons pineapple juice 1 tablespoon fresh lime juice 2 tablespoons honey or sweetener of your choice.

This bright Spring salad is a real celebration of Spring

Add everything to your favorite bowl and enjoy

Delicious served after a meal or for breakfast with a big dollop of coconut yogurt and a sprinkle of granola.

Get creative! I used pineapple, kiwifruit, blueberries, oranges and apple Roughly chop the mint leaves and stir through the fruit salad

We chose to serve this salad up on a thick slab of pineapple! YUM!

The quinoa adds extra protein to this delicious herb infused salad

How to cook quinoa: 1 cup of quinoa rinsed 1 ¾ cups of water Salt Add quinoa to a pot Bring to the boil simmer for 10 – 12 minutes rinse and cool Dressing 4 tablespoons lemon juice ¼ cup olive oil Add all the ingredients to a bowl serve and enjoy

Issue #4 | The Inspired Guide | October 1st 2019


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The Inspired Guide - Issue #4