Gluten free, vegetarian and mainly raw, this salad ticks a lot of the boxes!

1-2 beetroot
1-2 carrots
3 cups baby spinach (or rocket)
1 cup of Broad beans (blanched and peeled) or Edamame (soy beans)*
1/2 red onion
1 cup sprouts or micro greens
1/2 cup pumpkin seeds or walnuts toasted

Peel the beetroot and carrot and chop into think juliene strips.  Mix in a bowl with other salad ingredients and dress.  Serve immediately with fetta crumbled on top.

1 Tblspn Raw honey
1 tspn mustard
2 Tblspns apple cider vinegar
1/2 cup extra virgin olive oil
salt to taste

In a small jar with a lid combine all the dressing ingredients and shake well to combine.


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