Spring Salad

gluten free salad, slow carb lunch, slow carb salad
Spring is on the way and I have been talking salads in my clinic this week! The thing about salads is you need to make them colourful and interesting. This is my perfect concoction of high protein and healthy fats to keep me fuller for longer. If I didn't add the puy lentils then I would be hungry after an hour. In addition many people are intolerant to tomatoes and think they can't eat salads but there are lots more options like bell peppers, goats cheese, olives, seeds etc.
Serves: 
1
Ingredients: 
1 chicken fillet, sliced
Mixed salad leaves (watercress, rocket, spinach)
Bell Peppers stuffed with goats cheese (or peppers)
1 tbsp mixed seeds (pumpkin, sesame, linseeds, sunflower)
Handful of olives, sliced
1/2 lemon, squeezed
1 tbsp extra virgin olive oil or drizzle of sweet chilli sauce (if not on a sugar free diet)
2-3 tbsp of cooked puy lentils (Merchant Gourmet)
1/2 avocado, sliced
1/2 beetroot (optional)
Method: 
1. Oven bake the chicken fillet and slice
2. Prepare the salad leaves on the plate
3. Chop the olives, beetroot, bell peppers, olives and lemon
4. Add to the plate, drizzle with oil, squeeze of lemon and add the seeds.
5. Enjoy!