This Kale & Lemon Salad makes a perfect accompaniment to any meal. Adding citrus to a kale salad helps to increase bioavailability and absorption of iron, making it a nutrient rich dish.
Kale – A really good source of minerals iron and calcium, kale is also an excellent source of vitamins A, C and K. Paired with citrus helps to increase the bioavailability and absorption of iron.
Tomatoes – Tomatoes are rich in lycopene, a phytochemical that gives tomatoes their distinct red colour. Lycopene really helps to increase antioxidant activity within the body.
Avocado – It adds a real creaminess to this recipe and avocados are a healthy source of monounsaturated fats and vitamin E. They are also a good source of potassium and fibre.
Have you seen my Pumpkin Pesto Pasta recipe? Check out the recipe here.
Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email email@example.com for further details.