Walnuts are one of the richest plant sources of omega-3
fatty acids available. A handful of walnuts provides as
much omega-3 as a 75 g (3 oz) portion of salmon.
Walnut oil is also rich in omega-3.

758 (3 oz) walnuts, chopped 75 ml (3 fl oz) Olive Vinaigrette | |
1 tablespoon pitted olives 400 g (13 oz) can chickpeas 1 red pepper, cored, deseeded and thinly sliced | |
1 large carrot, cut into matchsticks 1 small red onion, thinly sliced | |
4 handfuls of baby spinach 4 handfuls of green salad leaves |
Walnuts are one of the richest plant sources of omega-3 fatty acids available. A handful of walnuts provides as much omega-3 as a 75 g (3 oz) portion of salmon. Walnut oil is also rich in omega-3.
1. | Heat the walnuts in a dry pan over a medium heat for 1-2 minutes until slightly toasted. |
2. | Whisk together the olive vinaigrette and olives in a small bowl. |
3. | Mix together the chickpeas, pepper, carrot and onion in a medium bowl. Toss with 3 tablespoons of the vinaigrette. |
4. | Toss the spinach and other salad leaves with the remaining vinaigrette. Transfer to a large serving bowl, top with the vegetable mixture and sprinkle with walnuts. |
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