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
Divide the salad leaves, beets, avo, cucumber, orange & goats cheese between two bowls.
Sprinkle over the walnuts & pumpkin seeds
Add the dressing ingredients to a small jar and give it a good shake.
Dress both salad bowls and serve.
Perfect as a summery lunch 👌🏽

For more recipes and inspiration visit @sonasfoodjournal on Instagram