Greens are quite possibly the most important colour of the food rainbow.  Dark leafy greens are rich in essential nutrients such as folate, magnesium, fibre, vitamins A, C, B’s, and K, and a multitude of amazing phytonutrients.  We’ve written about the importance of greens here, and collated a huge list of ideas for getting your greens here (chief active link).

We love this salad, not only because it is SO green, but also because it is crispy, crunchy and fresh, and stays that was for the week.  Make a huge container at the start of the week, and enjoy a fresh lunchbox salad daily.  Just keep the dressing separate so that the spinach doesn’t go soggy.

We’ve also added some vitamin C rich pomegranate arils (or cherry tomatoes), and some lemon or lime juice in the dressing to help absorb the iron from the greens.  The addition of some grilled haloumi adds some protein, but if you prefer your haloumi fresh, this salad works with just about everything, so you can have a brand new salad daily – try fresh or canned tuna or salmon, chickpeas, a favourite seed mix, grilled tofu or tempeh, sliced boiled egg or some leftover Chia Chicken Nuggets.




Lactose Free Options | Gluten free | Vegetarian | Nut Free | Vegan Options | Egg Free | Dairy Free Options | Grain Free | Wheat Free | Soy Free | Seafood Free | Low Oxalate Options



Family friendly | Leftovers | Dinner | Lunch


Preparations time: 15mins

Serves: 5



1 pack haloumi, sliced

5 handfuls baby spinach leaves

1 cup frozen peas

1 cup sugar snap peas

1 bunch asparagus, shaved or finely sliced

3 spring onions, finely sliced

½ cup pumpkin seeds

1 pomegranate, halved and arils removed (or 1 punnet cherry tomatoes)




To serve:

1-2 avocados, peeled and diced

1-2 green apples, cored and diced

1 lemon, juiced, optional



½ cup olive oil

¼ cup lemon or lime juice

Salt and pepper to taste



  1. Heat a fry pan over high heat and cook the haloumi for about 2 minutes on both sides or until just golden. Remove from heat and set aside to cool.
  2. In a large bowl or airtight container, combine the spinach, peas, snap peas, asparagus, spring onions, pumpkin seeds, pomegranate and haloumi. Toss to combine.
  3. At this stage you can put in the fridge ready for the week.
  4. For the remaining ingredients, either soak the avocado and apple in lemon juice to avoid browning, and store in the fridge, or you can add portions to the rest of the salad each day. Alternatively you can cut the avocado and apple fresh… or remove altogether.
  5. For the dressing, combine all the ingredients and store in a jar. Dress the salad fresh each day.


Variations & Substitutions

Try swapping the haloumi for fresh or canned tuna or salmon, chickpeas, a favourite seed mix, grilled tofu or tempeh, sliced boiled egg or some leftover chicken.

Add in some leftover roasted vegetables for some more colour and nutrients.

Dress with Green Hummus instead of the vinaigrette.

Try wrapping the salad mix in a sheet of rice paper that has been run under a tap to soften to make leftovers easier in lunchboxes.

For a lactose and dairy free option, omit the haloumi and replace with another protein (see above for suggestions).

For a low oxalate version, try swapping the spinach for spiralized zucchini