This delicious vegan salad can be enjoyed as the perfect start to a clean meal. It is gluten-free, dairy free and refined sugar free. Alternatively add a protein source to it and make it a main meal. This recipe was given to us by Healthy Living London's resident chef Susie Morrison (find her on Instagram as @gourmetglow).
Serves: 4 (as a starter)
Ingredients
2 Avocados sliced, medium thickness slices
2 Beetroot cooked and sliced on a mandolin
1 Red onion thinly sliced into rings
Mixed leaves
Micro herbs
30ml BeetActive® concentrate
3 tbsp Extra virgin olive oil
1 tbsp Lemon juice
2 tsp freshly grated horseradish
Himalayan salt
Freshly ground black pepper
Method
- Heat a griddle pan to high and sear the avocado for 1 minute on each side until char marks appear. Set aside and griddle the onion rings.
- Mix the dressing ingredients in a bowl, testing for seasoning and drizzle over the leaves to dress.
- Arrange on plate and top with the beetroot, onion and avocado.
- Drizzle with more dressing, decorate with micro herbs and serve.
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