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Beetroot and Olives Salad With Avocado
10 Minutes
Serves 4
GF + Plant Based + Low Carb



Ingredients
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
Preparation
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.
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