Spinach, Feta, Avocado and Apple Salad (4 portions)
By Sue Bedford (MSc Nutritional Therapist)
This salad is just packed with magnesium and great for a lovely lunch or as a smaller salad with some fresh fish.
2 medium red onions, cut in thin slices
1 can chickpeas, drained, rinsed and patted dry
Juice of ½ a lemon
1 tbsp olive oil
1 tbsp crushed garlic
1 block of feta cheese (crumbled)
1 avocado chopped
1 pack of fresh baby spinach (washed)
2 apples, cored and sliced
2 tbsp ground flax seed
Sprinkle of almonds
Preheat the oven to 180 degrees Celsius.
Spray a baking paper sheet with olive oil cooking spray and place onto a baking tray.
Place the onion slices on baking paper sheet and coat with olive oil.
Bake in oven for 10 minutes.
Add the chickpeas to the onions and bake for another 10 minutes.
Mix together lemon juice, olive oil and garlic.
Place the spinach in large bowl and toss with the onions and chickpeas, apples, flax seed and almonds. Place the chopped avocado and crumble the feta cheese over these. Drizzle the lemon juice, olive oil and garlic over the top and enjoy!