16 oz. lamb, fat trimmed
3 tablespoons lemon juice
1/4 cup fresh basil, chopped
7 oz. rocket leaves
7 oz. spinach leaves
2 oz. red Spanish onion
2 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
In a bowl mix lamb fillets with lemon juice and basil. Leave to marinate for 10 minutes.
Toss rocket, spinach, Spanish onion and avocado together.
Combine garlic, olive oil and balsamic vinegar. Pour dressing over salad.
Cook lamb as desired.
Slice lamb into diagonal slices. Place salad mixture onto serving plates and arrange lamb slices on top.
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