Firstly, apologies for the slightly blurry picture. This salad is incredibly fresh and filling and GREEN, and a very good lunchtime meal.
As I said in my post about my breakfasts, on Sundays I make a batch of quinoa (around about 175g worth) which usually covers all breakfasts and a couple of lunches for the week. I had made smoked mackerel risotto the night before and had one fillet left over along with a whole heap of spinach, so I set about making the following salad:
75g cooked quinoa
A big ol’ clump of spinach
1 smoked mackerel fillet
75g chopped cucumber
I love gherkins so I put about 5 in, halved
Also this may sound weird but it works, 5 olives, halved.
For the dressing:
juice of 1/2 and orange
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
Add the ingredients into a bowl, even the spinach.
Drizzle the salad with the dressing and stir until all has been completely coated and serve.