More edible goodness from sports nutritional therapist Rachel Love!

Simple Summer Antioxidant Salad

This salad is simplicity itself. British asparagus has a very short growing season so get it while you can, apart from being a know aphrodisiac (oo er), it’s highly nutritious, providing a great source of potassium, vitamin A (beta carotene) and folate – all of which help to protect us against free radicals and premature aging.

Asparagus is also high in vitamin K, which is needed in bone formation and repair, so it may help guard against osteoporosis and osteoarthritis. Studies have also shown that the nutritional benefits of asparagus can help prevent and treat urinary tract infections and kidney stones, as the glutathione content helps to detoxify the body.

Eggs provide a perfect complete protein, while tomatoes are well known for their cancer-fighting properties and taste even better when grown on your window sill.

 You will need:
*Large bunch of asparagus
*3 medium tomatoes, sliced
*2 eggs (per person)
*Squeeze of fresh lemon
*Extra virgin olive oil
*Sea salt & pepper

How To:

Arrange sliced tomatoes on a plate, lightly sprinkle with salt and pepper.

Bend the asparagus near to the bottom of the stalk – they will naturally snap above their woody stems.

Bring a pan of salted water to the boil, add the asparagus for 1-2 minutes, then lift out with a fork and arrange over tomatoes, drizzle with olive oil and lemon juice.

Poach the eggs, keeping the yolks soft.  Lift the eggs out and place on tips of asparagus and break the yolk so it oozes over the asparagus, season to taste.