Spring is almost here and the wind is picking up. If you’ve picked up extra kilo’s during winter, it’s time to get back in shape.

That phrase used to bother me before because it felt like condemnation. But if I have to be honest, salad is one of the few things that I eat regularly when I want to cut calories, or if I’m sick - which was the case when I made this earlier this week. 

Now, I’m not a massive fan of salads but I work on a 20-80 ratio. I eat healthy 80 percent of the time and the rest goes to all the indulgence that dominates my tea time ritual. Balance is everything. 

Did you know: Salads mean salted greens and it comes from somewhere in the first century when the Romans and the Greeks began layering leafy greens and vegetables and drizzling them with vinegar, salt, and herbs. 

Ingredients

5 strawberries, quartered

1/2 cup blueberries

1 cup of microgreens

3 cups of lettuce, broken up into smaller pieces

2 radish, sliced, and cut in half 

celery, four fingers worth - sliced 

1/4 of a cucumber, diced (leave the core intact)

1 tsp poppy seeds

1/2 cup cottage cheese, plain and fat-free

1 tbsp almond flakes  

Method

1. In a large bowl, lay down your lettuce.

2. Add cottage cheese to the middle.

3. Arrange the fruits, radish, and celery around the salad.

4. Dust poppy seeds and almond flakes over the entire salad.

5. Drizzle with lemon juice and serve cold.