From her ebook Eat. Nourish. Glow., nutritional therapist Amelia Freer brings us her recipe for the perfect summer salad
Ingredients
50g spinach
50g watercress
60g asparagus tips, lightly steamed for 2 minutes then left to cool
1 avocado, thinly sliced
4 radishes, finely sliced
1 tsp each, chopped – dill, mint, basil and parsley
1 preserved lemon, rinsed and finely chopped
2 tsp pumpkin seeds
Sea salt and freshly ground black pepper
Olive oil and fresh lemon juice
Method
1. Put all the ingredients into a bowl, mix together and serve.