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.