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.

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