I do love vegetables, pretty much all of them, but sometimes I just don’t feel like steaming them or eating them au naturale, that’s the truth.

It’s on these days I yearn for something a bit more complicated and interesting, something to tempt my taste buds and excite the palate without adding to the hips.

Enter my 40g Salad … in all its limitless variations.

It’s basically 40g of a few different vegetables either cooked from the night before or fresh and raw, plus a little protein and sometimes even a little fruit like orange segments, all tossed together in a simple salad.

The 40g salad is eating at its most basic and healthy. By putting 6 or 7 main ingredients together with a couple of accents and a non-oil zingy dressing it really does the trick.

It’s quick, easy and a great use of leftovers. And I NEVER get sick of it!

Here’s today’s version.

Total Time:

10 minutes prep

Ingredients raw or cooked from the night before and cooled in the fridge.

 

Ingredients:

40g Chicken, lean – grilled and cubed

40g Pumpkin, torn into cubes

40g Snow Peas, steamed and cut in half

40g Green Peas, boiled

40g Carrot, sliced and boiled

40g Cucumber, cubed

40g Lettuce, any kind or rocket

2 springs of Mint Leaves, finely chopped

10g Pine Nuts, toasted

1 tbspn Apple Cider Vinegar

1 tbspn Water

1 tspn Dijon Mustard (or Grain Mustard)

Steva, Salt and Pepper to taste

 

Method:

1. Finely chop the mint

2. In a large bowl mix the vinegar, water, mustard, mint, stevia and salt and pepper.

3. Toast the fine nuts in a dry non-stick fry pan.

4. Prepare the cooked and raw vegetables and add them to the bowl.

5. Toss and serve.

 

Number of Servings:

1 serving

 

Nutritional Information

1 serving contains:

234 Calories

10.0g fat (of which 1.6g is saturated)

18.4g protein

18.3g carbohydrate (of which 10.6g are sugars)

6.5g fibre