This colourful, crunchy salad is bursting with seasonal produce and plant-based goodness. A creamy kefir dressing with dill gives it a probiotic boost and a tangy flavour
| Created by | Spinneys |
| Prep time | 15 minutes |
| Serves | 2 |
| Cuisine | Salad |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 380 |
| Fat | 23g |
| Saturates | 3g |
| Protein | 11g |
| Carbs | 40g |
| Sugars | 22g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Slice the avocado in half. Remove the stone and peel, then slice lengthways. Thinly slice the cucumbers and set aside.
2
Roll the labneh balls in the chia seeds, then set aside.
3
To make the dressing, whisk together the kefir, honey, salt and dill in a small bowl until well combined.
4
Arrange the lettuce mix on a large serving plate. Top with the sliced avocado, cucumbers, alfalfa sprouts, chia-coated labneh balls, blackberries and pomegranate rubies.
5
Drizzle the kefir dressing over the salad and scatter over the mixed seeds just before serving.
