top of page

Beetroot and Olives Salad With Avocado

10 Minutes

Serves 4

GF + Plant Based + Low Carb


  • 2 raw large beetroots / peeled and shredded fine

  • 1 cup pitted kalamata olives

  • 3 cups red cabbage shredded fine

  • 2 large avocados or 4 small ones

  • Lemon, sea salt and extra virgin olive oil for dressing


  • In your food processor or by hand, shred the beetroot and the cabbage and add equal quantities into the four bowls.

  • Cut in halves the pitted olives and add to the bowls.

  • Dress in lemon, sea salt and olive oil.

  • Cut the avocados in four haves, remove the seed, dress with sea salt and extra virgin olive oil, and serve as a side dish with the salad.

bottom of page