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Prep
10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Wash and dry everything first. Rinse the baby spinach, raspberries, and blueberries under cold, gentle running water. Place them on a clean kitchen towel or use a salad spinner for the greens. Pat the fruit dry carefully — wet berries will dilute your dressing and make the bowl soggy. Set aside.
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For
1
M
I
For the bowl base:
2
handful
Baby spinach, or mixed greens (~60-80g)
1/2
ripe
Avocado
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Per Serving
Fat
22g
Saturates
4g
Carbs
52g
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Adaptations:
Every element in this bowl is fully interchangeable with whatever is in season or in your fridge.
Strawberries, kiwi, pomegranate seeds, or peach all work in place of any of the fruits used here — follow the colours and go for variety ;).
If cottage cheese isn't your thing, a few torn pieces of burrata, a spoonful of ricotta, or even a dollop of plain Greek yogurt work beautifully in the centre.
For extra protein, add roasted chicken, a soft-boiled egg, a handful of cooked chickpeas, or a few walnuts alongside the pumpkin seeds.
Storage:
The vinaigrette can be made ahead and stored in a small jar in the fridge for up to 5 days — just shake well before using. All components except the avocado and dressed greens can be prepped in advance; avocado should be cut and added just before serving to prevent browning (a squeeze of lemon over the slices helps).
Only visible to you
Made it?
roasted chicken, steak, or beans for extra protein ;)
Cancel
Prep
10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Wash and dry everything first. Rinse the baby spinach, raspberries, and blueberries under cold, gentle running water. Place them on a clean kitchen towel or use a salad spinner for the greens. Pat the fruit dry carefully — wet berries will dilute your dressing and make the bowl soggy. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
For the bowl base:
2
handful
Baby spinach, or mixed greens (~60-80g)
1/2
ripe
Avocado
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
22g
Saturates
4g
Carbs
52g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Adaptations:
Every element in this bowl is fully interchangeable with whatever is in season or in your fridge.
Strawberries, kiwi, pomegranate seeds, or peach all work in place of any of the fruits used here — follow the colours and go for variety ;).
If cottage cheese isn't your thing, a few torn pieces of burrata, a spoonful of ricotta, or even a dollop of plain Greek yogurt work beautifully in the centre.
For extra protein, add roasted chicken, a soft-boiled egg, a handful of cooked chickpeas, or a few walnuts alongside the pumpkin seeds.
Storage:
The vinaigrette can be made ahead and stored in a small jar in the fridge for up to 5 days — just shake well before using. All components except the avocado and dressed greens can be prepped in advance; avocado should be cut and added just before serving to prevent browning (a squeeze of lemon over the slices helps).
Only visible to you
Made it?
roasted chicken, steak, or beans for extra protein ;)
Cancel
