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Spinach, Avocado and Kiwi Salad

Serves 1
½ Avocado – Peeled and Sliced
2 Kiwi Fruit – Peeled and Cubed
2 Cups Baby Spinach
1 Tbsp Raisons
¼ Red Onion – Sliced
100g Lamb Chop – Trimmed, Grilled
Assemble all ingredients onto a plate or bowl.

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15 mins
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0 mins
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  • 150g spinach
  • 50g arugula (rocket salad leaves)
  • 1 large avocado
  • 2 medium kiwis
  • 2 tbsp pomegranate seeds
  • 1 tbsp pine nuts
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp honey

Nutritional Information:

Typical values

Recipe information

Adding lots of colour to any of your meals is a great way to optimise your intake of vitamins and minerals. This salad is perfect as a light starter or side salad with some grilled chicken or salmon fillet.

This combination of fruits and vegetables gives us a healthy boost of good fats, vitamins A, C and K, iron and calcium. We also get a good portion of fibre in this salad, as well as folate and potassium from the pomegranate seeds. The pine nuts offer a richness of antioxidants, zinc and protein, while the spinach will give us a decent amount of vitamin E and magnesium.



Start by creating the dressing.

In a small bowl, mix the lemon juice, honey and olive oil. You can season the mixture with salt and pepper to taste.

Set aside.

Place the spinach and rocket leaves in a large bowl and mix.

Now slice the avocado and kiwi into edible sized chunks. You can remove the kiwi skin OR keep it on for extra nutritional value!

Mix the leaves and fruit together in the large bowl and add the pomegranate and pine nuts.

Drizzle the dressing on to the salad and stir thoroughly. Alternatively, divide the salad on to each plate and add the dressing after.