Crunchy detox salad
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g broccolicut into small florets
- 100g ready-to-eat dried apricotscut into strips
- 300g red cabbagefinely shredded
- 400g can chickpeasrinsed and drained
- 50g sunflower seeds
- 1 small red onionfinely sliced
- 2cm piece gingergrated
- juice 1 small orange
- 1 tbsp balsamic vinegar
- 2 tsp olive oil
Nutrition: per serving
- kcal248
- fat11g
- saturates1g
- carbs28g
- sugars16g
- fibre9g
- protein12g
- salt0.38glow
Method
step 1
Blanch the broccoli in a pan of boiling water for 1 min. Drain and quickly cool under cold running water, then pat dry with kitchen paper. Put in a bowl with the apricots, broccoli, red cabbage, chickpeas and sunflower seeds.
step 2
Put the onion and ginger in a bowl with the orange juice, vinegar and oil. Mix well. Leave for 5 mins to soften the onion, then add to the salad and thoroughly toss everything together.
