Beetroot & Grapefruit Salad

Talent wins games, but teamwork and intelligence win Championships” – Michael Jordan

50g Spinach leaves

100g Tin Grapefruit, drained

2 Cooked Beetroot, finely diced

25g Low Fat, Greek Yoghurt

100g tinned Lentils

2 tbsp pine nuts

1 tbsp avocado oil

SERVES 1

( 405.5 Calories, 24.5g Fat, 29.5g Carbs, 16g Protein)

1) Drizzle a Salad bowl with the avocado oil, ensuring that all the inside of the bowl is coated.

2) Add the spinach leaves to the bowl and using your hands or spoon mix or stir well until all the spinach leaves are coated with the oil.

3) In a small bowl, put the finely diced beetroot and diced grapefruit together and then stir thoroughly together with a tbsp of low fat Greeks yoghurt. ( If your vegan, just use alternative vegan yoghurt)

4) Add all of this to the spinach leaves and then stir everything together thoroughly.

5) Garnish the Salad with a few pine nuts.

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