Summer Salad with Avocado and Beetroot 🥑
Emma
As simple as washing, slicing, and mixing!
People: 1
15 min

Ingredients

0.5
Avocado
60 grams
Beets
0.5 handful
Black Olives
2 tbsp
Canola Oil
4
Cherry Tomatoes
0.5
Chili Pepper
2 tbsp
Lemon
0.5
Red Onion
60 grams
Spinach
3 tbsp
Sunflower Seeds
15 grams
Walnuts

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Prep

  1. Finely chop your chili pepper and red onion.
  2. Grate or slice your beetroot.
  3. Slice your avocado as you like. Try to ensure all pieces are roughly the same size.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Toast sunflower seeds and walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Building A Salad

  1. Mix avocado, beetroot, cherry tomatoes, red onion and spinach together in a bowl.
  2. Mix canola oil, chili pepper and lemon together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Black Olives, Sunflower Seeds and Walnuts on top.