CRUNCHY DETOX SALAD

Crunchy detox salad image

This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper

Provided by Mary Cadogan

Time 20m

Number Of Ingredients 10

Previous Next

Ingredients

250g broccoli , cut into small florets
100g ready-to-eat dried apricots , cut into strips
300g red cabbage , finely shredded
400g can chickpeas , rinsed and drained
50g sunflower seeds
1 small red onion , finely sliced
2cm piece ginger , grated
juice 1 small orange
1 tbsp balsamic vinegar
2 tsp olive oil

Steps:

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.
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.

Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.38 milligram of sodium