YMCA Healthy Living Magazine, powered by n4 food and health Summer 2019 | Page 10

LYNDI COHEN, APD
Lyndi is an Accredited Pracitising Dietitian with a Bachelor degree in
Nutrition & Dietetics from the University of Newcastle. She is a
nutrition consultant and media nutritionist, regularly seen on Channel
9’s TODAY Show. Learn more at www.lyndicohen.com
SUMMER SALADS:
RAINBOW
SALAD
Serves: 6
Ingredients
4 cups mixed leaves
1 large cucumber, chopped
1 punnet of yellow tomatoes,
chopped
¼ cup carrot, grated or
shredded
½ red onion, sliced
1 avocado, chopped
Pomegranate seeds from
half the fruit
Salad dressing:
½ cup extra virgin olive oil
¼ cup white wine vinegar
¼ cup balsamic vinegar
1 heaped teaspoon Dijon
mustard
1 tablespoon of honey
Method
TIP: Serve with BBQ salmon,
in a taco with grilled chicken or
add some corn for more
carbohydrates.
1 Combine all salad ingredients in a serving bowl.
2 Combine the salad dressing ingredients in a jar and
shake well. Serve!
MEDITERRANEAN
SALAD
Serves: 4 to 6
10
YMCA HEALTHY LIVING MAGAZINE SUMMER 2019
Method
Ingredients 1 Chop tomatoes and cucumber.
400g tomatoes (try a
combination of grape, cherry
and heirloom)
1 continental or 2 Lebanese
cucumbers
½ cup mint, roughly torn
200g (half a jar) Kalamata
olives, pitted
100g feta
Cracked pepper
Extra virgin olive oil
Balsamic vinegar or juice
from half a lemon 2 Combine ingredients in a salad
bowl.
3 Top
with freshly cracked
pepper, a lug of extra virgin
olive oil, and a drizzle of
balsamic vinegar (or fresh
lemon juice).
Options:
} } Add toasted pumpkin seeds
(pepitas) and/or sunflower seeds
} } Swap the mint for basil or parsley
} } Use pomegranate seeds instead
of olives
} } Add a tin of chickpeas or lentils
} } If you can’t source varieties of
tomatoes, you can use a standard
variety.