Amelia Freer: Summer Salad recipe

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.

Download Amelia Freer's ebook, Eat. Nourish. Glow. Summer for more healthy recipe ideas and expert advice. Find the iBook edition available  here  and the Kindle edition available here