Beet salad, avocado and radishes

A healthy and colorful mixed salad to fill up on vitamins.

Ingredients (for 4 people)

- 4 small kale leaves

- 6 spoons. olive oil soup

- juice of 1/2 lemon

- 120g black radish

- 10 pink radishes

- 200 g of mixed raw beets (red, yellow, chioggia...)

- 1 avocado

-1/2 pomegranate

- salt and pepper

- 4 spoons. coffee pine nuts

- 1 spoon. cranberry coffee
Preparation (15 min)

1. Wash the kale leaves, remove the central pod and cut them into small pieces. Place them in a container, then coat with olive oil and lemon juice, stirring for several minutes to soften them.

2. Brush black radish and pink radishes under cold water. Peel the beets. Cut the avocado into pieces. Cut the beets and radishes into very thin slices with a mandolin. Stalk the grenade.

3. Mix all ingredients, salt and pepper. Top with pine nuts and cranberries just before serving.

Tip: Serve with a sauce made from olive oil, balsamic vinegar with a hint of old-fashioned mustard.

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