Beetroot, Avocado & Orange Salad

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Serves 2

Salad Ingredients

3 large pre-cooked beets, roughly chopped into small chunks

1 large ripe avo 🥑, roughly chopped into small chunks

1/3 of large cucumber, chopped into small chunks 🥒

125g goats cheese log, sliced & lightly squashed

1 orange 🍊, peeled and segmented (try to catch a splash of the juice when you’re doing this for the dressing)

Handful toasted walnuts

Sprinkle toasted pumpkin seeds

Salad leaves (any kind) - personally, I think a mix of some rocket, baby spinach or darker leaf mixes work better for this recipe.

Dressing Ingredients

35 ml Olive oil

20 ml Balsamic vinegar

Splash orange juice

Salt & pepper to taste

Method

1. Divide the salad leaves, beets, avo, cucumber, orange & goats cheese between two bowls.

2. Sprinkle over the walnuts & pumpkin seeds

3. Add the dressing ingredients to a small jar and give it a good shake.

4. Dress both salad bowls and serve.

Perfect as a summery lunch 👌🏽

For more recipes and inspiration visit @sonasfoodjournal on Instagram