Photo: Paul Cutter
- 500g spinach leaves, about 2 cups for each person
- small bunch parsley, chopped
- 250g (1 cup) cherry tomatoes
- 1 small red onion
- 6 apricots, halved
- 250g blueberries
- 2 tbsp goji berries
- 2 tbsp pumpkin seeds
- Raspberry dressing
- 1/2 cup raspberries
- 1/4 cup cold-pressed olive oil
Place spinach in a large serving bowl. Add the remaining salad ingredients. Drizzle with dressing just before serving and enjoy.
This is the perfect potassium-rich salad to enjoy this time of year. Serve with free-range chicken or alongside steamed or grilled white fish. Vegetarians can add almonds, pistachios or chickpeas for added protein.
For the dressing, squash raspberries with a fork then whisk in the olive oil. Keeps in the fridge for four days.
Nutrition without dressing: protein, five grams; total fat, 1.8 grams; saturated, 0.2 grams; carbs, 16.3 grams; fibre, 7.6 grams; sodium, 34 milligrams; potassium, 1200 milligrams; kilojoules, 435.
Nutrition per serve of dressing: protein, 0.2 grams; total fat, 9.8 grams; saturated, 1.4 grams; sodium, 0.3 milligrams; carbs, one gram; kilojoules, 385.