Preparation time is 10minutes
Total time is 10minutes
Serve is for 4 people
Estimated cost per serve is 5.61 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1/2 cup Greek-style yoghurt
- 2tablespoons Dijon mustard
- 2tablespoons honey
- 2tablespoons apple cider vinegar
- 120grams baby spinach leaves
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 small red onion, halved, thinly sliced
- 425grams canned pineapple slices in juice, drained, chopped
- 1 continental cucumber, halved lengthways, thinly sliced
- 1 avocado, halved, destoned, thinly sliced
- 400grams leftover cooked lamb, thinly sliced
Nutrition per serving
1930kJ
Protein
25.2grams
Sugars
30.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Transport your family to Jamaica with the flavours in this vibrant salad that teams jerk-spiced lamb with colourful veg and canned pineapple.
Method
Step 1 of 2
Whisk yoghurt, mustard, honey and vinegar in a small bowl. Season.
Step 2 of 2
Combine spinach, capsicum, onion, pineapple, cucumber, avocado and lamb in a large bowl. Serve salad drizzled with dressing.
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