Sunshine Salad

Serves: 2

Prep: 8 mins

Cook: 10 mins

Ingredients

2 oz. (60g) quinoa, uncooked

1 grapefruit

¹⁄₂ avocado

¹⁄₂ cup (90g) sweet corn, drained

2 mint springs, leaves only, chopped

¹⁄₄ cup (25g) pistachio kernels

1 tbsp. olive oil

¹⁄₂ cup (50g) bean sprouts

2 handfuls lambs lettuce (may switch out for other greens)  

Nutrition Key

Kcal	Fats	Carbs	Protein
328	17g	17g	9g

*nutrition per serving

Directions

1. Cook the quinoa according to instructions on packaging, and then cool slightly. In the meantime, peel the grapefruit and using a sharp knife cut out the segments, collecting the juice in a bowl.

2. Cut the avocado in half, remove the pit and scoop out the flesh, then cut into strips and lay in the grapefruit juice.

3. In a bowl, mix together the cooked quinoa, sweet corn, mint, olive oil and bean sprouts. Season with salt and pepper.

4. Place a handful of lettuce on a serving dish and spoon the quinoa on top. Divide the avocado and grapefruit segments on top.

5. Served drizzled with the grapefruit juice and top with pistachio nuts.