Green and Gold Sunflower Salad
Ingredients
- 3 tbsps sunflower oil
- 1 tbsp lemon juice Salt and pepper
- 2 large ripe avocados
- 8 ripe apricots
- 1/4 pint natural yoghurt
- 2 tsps honey
- Grated rind of 1 lemon
- 2 tsps chopped fresh parsley
- 1 small buttercrunch lettuce washed and separated into leaves
- 2 oz toasted sunflower seeds
Instructions
- Put the oil and lemon juice into a small bowl with the salt and pepper. Mix together well.
- Cut the avocados in half and remove the stones. Peel them, cut into slices and mix these into the oil and lemon juice dressing very carefully taking care not to break them.
- Cut the apricots in half and remove the stones. If the apricots are large, cut them in half again. Add them to the avocados in the dressing.
- In another bowl, mix together the yoghurt, honey, lemon rind and parsley
- Put the lettuce leaves onto individual salad plates and arrange the avocado and apricots on top in a sunflower design.
- Spoon a little of the yoghurt mixture over the salad, and sprinkle with sunflower seeds. Pour any remaining yoghurt dressing into a small jug and serve separately
Calories: 426 kcal
Carbohydrates: 30 g
Protein: 8 g
Fat: 34g
Saturated Fat: 4 g
Cholesterol: 4 mg
Sodium: 37 mg
Potassium: 1039 mg
Fiber: 12 g
Sugar: 15 g
Vitamin A: 2218 IU
Vitamin C: 37 mg
Calcium: 100 mg
Iron: 2 mg