Many may call this an 'LA-style all green salad' but whether you are in LA, London, Llandudno, Lugano, Lisbon, Luxembourg, Limerick, Lanark ... or your own town, if you like broccoli why not consider giving this a try. The recipe idea does suggest a tin of green lentils, which does 'up' the carb content *.
The recipes on this blog are only suggestions, and you may wish to amend them slightly to better suit your own individual requirements. If you are a diabetic and not sure of how certain foods may affect your blood sugar level ... test is best i.e. do use your meter.
... but on we go. This is a plate brimming with the best of summer veg, all topped off with a zesty dressing.
1 tbsp. olive oil
0.5 tsp ground cumin
1 clove garlic, crushed
Zest and juice of 1 washed lemon
80 g fat-free natural yogurt
1 medium head broccoli, broken into florets
250 g bunch asparagus, trimmed
200 g baby leaf watercress, spinach and rocket salad
410 g tin green lentils in water, drained and rinsed
1 ripe avocado peeled, de-stoned and chopped
40 g seed mix
1. Make the dressing: in a small bowl, combine the olive oil, cumin, garlic, lemon zest and juice and natural yogurt. Set aside.
2. Steam the broccoli over a pan of boiling water for 3-4 minutes, until just tender. Add the asparagus for the final 2 minutes.
3. Toss together the salad leaves with the asparagus, broccoli, lentils and avocado. Divide between 4 plates, drizzle with the dressing and serve scattered with the seed mix.
Each serving provides:
* 16.4g carbohydrate 8.5g fibre 15.5g protein 15.9g fat
From an original idea here
image from google
… thanks for reading.
All the best Jan