Spring Salad

Spring Salad


  • 2 tomatoes, finely sliced
  • 1 baby carrot, peeled, shredded
  • 1 cucumber, cut into coins
  • 1 red paprika, cut into rings
  • A small handful arugula salad
  • 1 cup red cabbage, shredded
  • A handful of lettuce salad
  • 1 tbsp. freshly squeezed lemon juice
  • 1 scallion, bulb thinly sliced
  • 1 tsp. fresh coriander finely cut
  • 1cup g black olives, pits removed, halved
  • 50 g low-fat cheese
  • ½  cup roasted chickpeas
  • A tbsp. of fresh dill finely cut
  • 1 tsp. fresh parsley finely cut
  • ½ tsp. sweet paprika powder
  • A pinch of salt
  • 2 tablespoons of olive oil.


  1. Wash and trim all the vegetable: tomatoes, cucumber, olives, scallion, carrot, paprika, cabbage, lettuce and arugula. Put the plants in a large mixing bowl. Season with little salt and pepper, dust with sweet paprika, coriander, parsley and dill.
  2. Drizzle with olive oil, 1 tbsp. of lemon juiced; mix all ingredients gently and store it in the fridge for 10 minutes to allow the flavours to mingle. Scatter handfuls of chickpeas and low-fat cheese on top before serving.

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