KEEP ON TRACK (per serving)
FAT 43g
CARBS 10g
PROTEIN 19g
BERRY SALAD
SERVES 4
Berries are rich in anthocyanins, a group of antioxidants that protect against inflammation and heart disease. Eating berries is associated with reduced LDL cholesterol and lower blood pressure.
FOR THE SALAD
• 200 g skinless salmon fillets
• 30ml (2 tbsp) olive oil
• salt and ground black pepper
• 2 big handfuls of mixed baby leaf salad
• 150 g raspberries
• 150 g blueberries
• 60ml (¼ cup) pumpkin seeds, toasted
• 2 avocados, peeled, pitted, sliced and drizzled with lemon juice
FOR THE DRESSING
• 50 g raspberries
• 60ml (¼ cup) olive oil
• 45 ml (3 tbsp) raspberry vinegar
• 5ml (1 tsp) erythritol
• salt
1. TO MAKE THE SALAD: Season the salmon with salt. Heat the olive oil in a medium pan over medium heat and cook the salmon for 2 minutes on a side. Remove from the pan and set aside.
Combine all the ingredients in
