Packed full of superfoods and using the trendy new salad leaf, baby kale, this beetroot salad will give you all the energy you need to power you through the day.
|60ml + 1 tablespoon avocado oil|
|Juice from 1 large lemon|
|1 clove garlic, minced|
|Small bunch fresh parsley leaves|
|2 tsp pure maple syrup|
|2 tsp mustard powder|
|A pinch of salt|
|1 bag Fresh & Naked baby kale|
|½ red pepper, cut into matchsticks|
|6 small radishes, thinly sliced|
|1 medium carrot, peeled and grated|
|½ small cucumber, peeled and thinly sliced|
|1 large ripe avocado, peeled and diced|
|250g pack cooked beetroot, diced|
|1 tbsp chopped walnuts|
What to do:
- Put all of the ingredients for the dressing in a small blender or food processor and blend until smooth. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too.
- Put all the salad ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine and serve.
Cook’s Tip: Avocado oil can be replaced with grapeseed oil or olive oil.