Salmon and avocado salad lunchbox

A DELICIOUS salad for on-the-go lunches. While at least three-quarters of your bowl should be plant-based, you should also ensure you get the required fats and proteins. We suggest you choose something from each group below . . . SERVES 1 (730 calories) Colours 4 asparagus spears, steamed ½ red pepper, deseeded and sliced 5 baby tomatoes, halved Greens Small handful mixed leaves 4-5 broccoli florets, steamed Proteins 125g salmon fillet, grilled 2 tbsp mixed seeds, toasted Health-boosting fats ½ avocado, sliced 6 olives Optional wholegrains or squash 50g cooked red and white quinoa

For extra flavour Handful Kefir Sea salt mustard and fresh pepper dressing mint, chopped asparagus, In a large bowl, red pepper, toss the tomatoes, sliced mixed leaves, broccoli, avocado, olives and quinoa. Next, add the salmon and scatter the seeds and mint on top. Make the kefir dressing and put it in a small screw-top jar. When ready to eat, pour over the dressing and toss together.

Kefir mustard dressing

SERVES 4 (80 calories)

100ml kefir (or live cultured buttermilk) 2 tbsp extra-virgin olive oil 2 tsp wholegrain mustard ½ tsp xanthan gum (an optional thickener) WHISK all the ingredients together in a jar, season to taste and store in the fridge for up to a week.