(Yields: 1 plate, Serving: 2, Prep time: 15 mins)

Ingredients

  • 1 cup arugula (rocket)
  • 1 cup baby spinach
  • 1/4 cup blueberries
  • 1 tablespoon sliced almonds
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pure pineapple juice
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon freshly ground pepper
  • 2 sprinkles sea salt

Wash the arugula, baby spinach and blueberries.

Combine the almonds with the arugula, baby spinach and blueberries in a large bowl.

In a separate bowl, make the dressing by mixing olive oil, pineapple juice (preferably freshly squeezed from a pineapple), lemon juice, pepper and salt together.

Stir well.

Pour the dressing onto the vegetables.

Give it a good toss and turn.