Tossed salad with myrtle dressing.

It is way too hot to do any cooking, so I decided to make a simple tossed salad for lunch. Baby spinach, red cabbage, carrots, tomatoes, red onion, cucumber, walnuts and raspberries. The lemon myrtle dressing adds a delicate lemony touch to this salad.

A hard boiled egg is used to finish the dish, since eggs are rich in protein, low in calories, and they may boost the metabolism.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 tbsp white balsamic vinegar
  • juice of 1 lime
  • 1 tsp Ground Lemon Myrtle
  • 1/2 tsp honey
  • Black pepper and Himalayan salt to taste

METHOD

  • Whisk vinegar, juice, honey and lemon myrtle in small bowl until combined.
  • Gradually add oil in thin, steady stream, whisking constantly until combined.
  • Add salt and pepper to taste.