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Its spring time here in Melboure and that means we can start thinking about gorgerous, nutritious salads to grace our lunch and dinner tables!
This recipe is full of goodness and packed with taste!
2 Handfuls of baby Spinach
1 large handful of kale sliced
1 cucumber chopped
1 large carrot chopped
1 beetroot chopped (see below for beetroot instructions)
3 tablespoons flat leaf parsley chopped
3 tablespoons mint chopped
3 tablespoons coriander finely chopped
1 small handful of almonds or walnuts chopped
1 small handful pepitas
**Dice beetroot and place in some foil with coconut oil and bake for 15-20 minutes at 180. You can also grate beetroot and use raw.
3 tablespoons lemon juice
½ garlic clove
2 tablespoons apple cider vinegar
3 tablespoons olive oil (I use a little less so depends on personal preference)