Avocado and beetroot salad
I do like delicious, delicate salads. This avocado and beetroot salad is one of my favourites – I make it often when I have leftover roasted beetroot in the fridge. It’s ready in just 5 minutes and ideal as a healthy, light lunch or supper. I serve it with gluten-free blinis, fritters or scones, but other wholesome rolls or breads would go well with it too.
Ingredients
Method
- Whisk all the dressing ingredients in a small bowl. Taste and adjust the ingredients to your liking.
- Dry-fry the walnuts then place them on a flat plate. Pour over a spoonful of the dressing combined with some extra honey, add coat each kernel well. Let them cool.
- Finely slice the lettuce and dice the beetroot. Peel and pit the avocado, then roughly chop the flesh.
- Arrange the lettuce on a platter, then scatter the avocado and beet pieces around. Drizzle with half of the dressing, then add the walnuts and drizzle with the remaining dressing.
- Crumble the cheese on top and serve.