My son Mitchell LOVES pomegranates! He and I developed this delicious and beautifully eye-catching salad, which, with its shades of green and vivid red, is perfect for a Christmas meal spread.

• Pomegranates and their juice have been found to stop early-stage prostate cancer from progressing;
• Asparagus is high in the cancer-fighting compound glutathione;
• Avocadoes contain compounds that prevent mouth and prostate cancer;
• Phytochemicals from spinach shrink colon cancers, prevent ovarian, stomach and bladder cancer and cause prostate cancer cells to commit suicide.

This may just be the ultimate anti-cancer salad!

Ingredients:

1 bunch fresh asparagus

1/2 cup raw, unsalted macadamia nuts

1 fresh pomegranate

150 grams snow peas

1 bunch English spinach, or 150 grams baby spinach

1 ripe avocado

2 tablespoons Spanish (red) onion, finely sliced

Dressing

juice of 1 orange

juice of 1/2 lemon

1/2 tsp Dijon mustard

Method:

Trim the tough ends off the asparagus, and steam until just tender. Plunge the cooked asparagus into iced water for 5 seconds. Cut asparagus spears into 4 cm lengths.

Place the macadamias into an oven preheated to 150°C and toast until they are just starting to darken, shaking and stirring frequently to avoid burning. Remove and cool.

Cut the pomegranate into wedges and carefully pull out the pomegranate seeds (wear an apron – the bright red juice stains!). Make sure you keep the white pith out. Trim the ends off the snow peas and slice diagonally into 2 cm lengths. Tear or shred the spinach into small pieces. Dice the avocado.

Whisk the dressing ingredients together, then put all the salad and dressing ingredients in a large bowl and toss to combine.