Serves 4 as a side 

Gluten free : Dairy Free : Vegetarian 


1 medium (185g) zucchini

2 Lebanese (260g) cucumbers 

4 large (120g) Brussel sprouts, trimmed 

1 medium (160g) green apple 

1 cup (35g) rocket leaves 

1/4 cup finely sliced fresh mint leaves

1/3 cup (30g) mixed pepita and sunflower seeds, toasted

1 avocado

sea salt and black pepper 



1 tablespoon extra virgin olive oil 

2 tablespoons lemon or lime juice

2 teaspoon Dijon mustard


Whisk together ingredients for the dressing in a small bowl and set aside. Finely slice zucchini, cucumber and Brussel sprouts – I love using a mandolin for this, so quick and easy! Place in a large mixing bowl. Core and finely slice or cut into matchsticks your green apple and add to bowl with rocket leaves, mint leaves, and seeds. Season well with sea salt and black pepper, pour dressing over and toss to coat. Arrange over a serving plate with the avocado sliced in and around the salad and enjoy with your choice of protein.