INGREDIENTS:

• 1 cup salad greens, include bitter greens such as rocket or watercress
• 1 hard boiled egg (sliced)
• Slices of red onion and cucumber
• 90 g of cooked white fish (or protein alternative)
• 4 black olives (optional)

METHOD:

1. Dressing: Toss salad with one dessertspoon of extra virgin olive oil and sprinkle with vinegar (apple cider, red wine or balsamic) or lemon juice.

OTHER VARIATIONS

• To add variety: Blanched green beans, asparagus, anchovies, ¼ avocado, 1 artichoke, goats or sheeps fetta, mixed herbs, oven baked capsicum or eggplant strips, marinated mushrooms.
• Protein alternative: chicken or tofu.