Maggie’s Spring Menu – lunch Saturday 20 October, followed by my first ever yoga class.
1 small (50g) zucchini
1 small apple
1 tbs lemon juice
15g walnuts, roughly chopped
½ tsp flax seeds
few sprigs of snow pea shoots
Mash and mix 2tbs avocado,1 tsp lemon zest, 1 tbs lemon juice, 2 tsp flaxseed oil and serve on this salad. YUMMMMM.
Cut celeriac, zucchini and apple in thin batons (use a mandolin) and toss in lemon juice immediately to prevent them from oxidizing and browning.
Toss vegetables with dressing and top with walnuts, flax seeds and snow pea shoots.
PER SERVE: Energy: 749kJ (179Cals), Protein: 3.9g, Fat: 13.8g (Sat 1.6g), Carbs: 10g (Sugar 8.3g), Fibre: 6.3g