A high-fibre combination of leafy kale, carrots and quinoa along with fresh yoghurt makes for a tasty salad, showcasing seasonal summer ingredients that can benefit somebody who suffers from acid reflux. Can be packed up and taken on the go or enjoyed as a delicious sit-down salad al fresco!
If heritage carrots aren't available then orange carrots can be used throughout this dish instead.
|Typical Values||per 100g||per 272g serving|
|Energy ||80 kcal |
|218 kcal |
of which saturates
|1.9 g |
|8.6 g |
of which sugars
|9.5 g |
|25.8 g |
|Fibre||3 g ||8.1 g |
|Protein||1.9 g ||5.3 g |
|Salt||0.3 g ||0.7 g |
At their best between May and September, this salad champions this seasonal root veg. High in beta carotene, which is converted to vitamin A in the body - an important nutrient for maintain healthy vision. They also count towards your 5 a day and provide fibre.
This wheat-free wholegrain provides a good source of calcium, manganese and magnesium as well as several B vitamins, vitamin E and dietary fibre. It also provides an essential complete source of protein.
A dark green leafy veg which is packed with nutrients, including iron; it is also high in fibre.
Choosing a low-fat option keeps the saturated fat content of this dish down, a nutrient that as a population we are overconsuming. Yoghurt itself is a great source of protein, calcium, and bacteria which are beneficial to gut health as well as being shown to help those who suffer from acid reflux.
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