Jessica Turner Lyndi Cohen is a Sydney-based dietitian who believes you can live a healthy, balanced life without cutting out whole food groups, counting calories or following restrictive meal plans.
As she struggled with her weight for more than a decade, Lyndi understands first hand that diets can cause more harm than good – it wasn’t until she stopped trying and learned to cook that she dropped dress sizes for the long haul.
After studying dietetics, she is now a popular nutritionist, health blogger and television personality. Part of her mission is making cooking enjoyable by bringing fun and colour into the kitchen.
“This nutrient-rich grilled asparagus and pomegranate salad is healthy, colourful and refreshing but, best of all, it’s super easy to make.” Lyndi says.
“I think this is the perfect meal for a summer barbeque or picnic as it uses fresh, seasonal produce.”
Prep time for this crowd pleasing rainbow salad is 5 minutes, cooking time 7. It serves 6 as a side dish or 3 as a light meal.
Ingredients
- 1-2 Tbsp extra virgin olive oil
- 2 bunches asparagus
- 1 ½ cups baby spinach
- 100g Danish feta
- Seeds from ½ pomegranate
- Zest from lemon
- 70g crushed macadamias
Method
- Heat saucepan to med-high heat. Add 1-2 Tbsp extra virgin olive oil. Add asparagus and cook for 5 minutes. Set aside asparagus.
- In the saucepan, add crushed macadamias, toast until lightly brown and then remove from heat.
- Place spinach leaves onto serving board, top with grilled asparagus, add pomegranate seeds and crumble on Danish feta. Finish with lemon zest and toasted macadamias. Enjoy!
Affectionately known as the Nude Nutritionist, Lyndi is a popular dietitian, health blogger, Jamie Oliver Food Revolution Ambassador and a TV regular on Channel 9.
SPA+CLINIC looks forward to speaking more with Lyndi, sharing her philosophy and thoughts on emotional eating.
