Avocado Beetroot Salad
Healthy, vegetarian and yummy... This salad marries avocado with beetroot. Extra touches of lentils, peas and spring onion gives it character. The mustard dressing uses sundried tomatoes for salt, and honey for sweetness - healthy and yet so tasty!
Servings: 2
Ingredients
For The Salad
- 1 Avocado - Sliced
- 2 Beetroots - Sliced
- 2 Spring onions - Chopped
- 100 g Lentils
- 50 g Green Peas
- 1 Garlic Clove
- 1 tea spoon of Chilli optional
- 1 Carot - Sliced lengthwise
- 1 Celery Sprig - Chopped
- 100 g Baby Spinach or use Watercress if you prefer
For The Dressing
- 1 Lemon - Squeezed you only need the juice
- 2 Table Spoons Olive Oil
- Thyme
- 1 Table Spoon Mustard Dijon is best
- 2 tea spoons Honey
- 3 Sundried Tomatoes - Chopped small
- Black Pepper to taste
Instructions
Do This
- Chop and slice all your vegetables and set aside. Tip: Drizzle some lemon over the avocado so it stays green.
- Lightly fry the spring onions with garlic and chilli until soft, and add the lentils and peas last minute. Let cool.
- Mix the dressing and remember that the sundried tomatoes gives enough salt (don't add unless you absolutely need to :) )
- Lay out the baby spinach (or watercress) on a big platter. Place the slices of avocado and beetroot in a nice pattern, and add the rest of the vegetables.
- Pour over the dressing - and save some for serving.
- Serve with some dark bread
- Enjoy!
Notes
The amounts are calculated for two large portions, so feel free to adjust as you wish - or according to how you wish to serve it. Enjoy!