In the pink: lettuce-free salad

July 1, 2013

You can blame Wimbledon – and the fact it is mid-summer, for my current splurge on strawberries.

Mostly, I’ve been breakfasting on them: using them either in a smoothie or as a topping for homemade bircher muesli. I’ve also found them a joy to use in this wonderfully balanced and pretty salad recipe which was inspired by Kathy Patalsky of ‘Healthy, happy, life.com’. I’ve used orange juice instead of lemon, which I think is a good partner for both the beetroot and strawberries.

Beetroot and strawberry salad

Beet & strawberry salad  Ingredients:

1 beetroot bulb, grated

1/4 ripe avocado, sliced

2 strawberries, sliced

1/4 red onion, finley sliced

1 tomato, thinly sliced

Dressing:

1/2 orange, juiced

1 tsp maple syrup

2 tsp quality oil

Black pepper

 

Method:

  •  Make dressing by whisking the ingredients together in a cup or small bowl until blended
  • Arrange a bed of beetroot on your serving plate. Top it with avocado, and then strawberries. Edge the plate with sliced toatoes and red onion
  • Pour dressing over the centre mound and edges

Good enough to eat several days on the trot.

There is nothing stopping you from adding fresh ripe apricots to this, instead of, or in addition to, the tomatoes. I have tried this with sprouted chickpeas and radishes, too, with a sprinkling of dried seaweed, just to up the mineral ante.

 

Comments (2)

  1. Kathryn Johnson, July 17, 2013

    Thank you. Please do give it a go, and enjoy. Let me know how you get on.

  2. Michael Murray, July 8, 2013

    Looks absolutely delicious. Certainly will try and give this one a go!

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