Paula Southworth

Nutritionist and Health Coach

BSc Nutrition and Sports Science

Massey University, Auckland

New Zealand

Cranberry and Apple Salad

(Serves 1)


½ apple, diced (leave the skin the diced apple for extra fibre and colour)
2 tbs dried cranberries
½ grated carrot
1 cup salad leaves, chopped
¼ cup alfalfa sprouts, chopped
5 cm piece of cucumber, diced
Red capsicum, diced
1 tbs walnuts, chopped in chunks - optional

 

A glug or two of your favourite extra virgin olive oil. I love the mandarin or lime infused olive oil from Rockhaven Estate. (Rockhaven Oil)

This is a beautiful, colourful and flavour packed, nutritious salad. It makes a gorgeous lunch or side salad with your evening meal.