Lunchbox salad

1/2 tbsp tamari

2 tbsp sunflower seeds

1 small handful activated walnuts

50g salad leaves

1/2 avocado, cubed

100g cherry tomatoes, halved

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp Power Super Foods Goldenberries

Peruvian Pink Salt and pepper, to taste

Sprouts, to serve

• Lightly drizzle cubed avocado with lemon juice. This will help to keep it fresh until lunchtime.


• Lightly pan-cook sunflower seeds and walnuts in tamari for a few minutes.


• Arrange all salad ingredients in lunch box.


• To make dressing, simply combine olive oil, lemon juice, Peruvian Pink Salt and pepper. Mix well and transfer to a small sealed container.


• When lunchtime arrives, drizzle dressing over the lunchbox contents and top with sprouts, and additional Peruvian Pink Salt and pepper, if desired.