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Light Summer Salad Recipe
A light summer salad recipe full of micronutrients for a healthy summer lunch, with a fresh and zesty dressing.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Calories 556 kcal
Ingredients
- 100 g kale
- 100 g spinach chopped
- ½ medium squash cubed
- 1 Tsp chilli flakes
- Drizzle of olive oil or fry spray
- ½ cup rice
- 200 g mango
- 60 g cashews
Dressing
- Juice of a lime
- Crack of black pepper
- 2 tbsp balsamic vinegar
Instructions
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Preheat oven to 190°c. Place the squash on a baking tray and drizzle with olive oil and the chilli flakes. Bake for 35 minutes until lightly golden and crisp on the outside.
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While the squash is cooking, cook the rice in one cup of water, either using a rice cooker or boiling in a pan.
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Meanwhile, lightly massage the kale in a large bowl and stir in the chopped spinach. Add the mango and cashews, then combine all of the dressing ingredients in a small dish. Once the squash and rice are cooked, stir them into the salad bowl then add the dressing and toss to combine.