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April 22, 2016

This delicious vegan salad can be enjoyed as the perfect start to a clean meal. It is gluten-free, dairy free and refined sugar free. Alternatively add a protein source to it and make it a main meal. This recipe was given to us by Healthy Living London's resident chef Susie Morrison (find her on Instagram as @gourmetglow).

Serves:  4 (as a starter)

Ingredients

2 Avocados sliced, medium thickness slices
2 Beetroot cooked and sliced on a mandolin
1 Red onion thinly sliced into rings
Mixed leaves
Micro herbs
30ml BeetActive® concentrate
3 tbsp Extra virgin olive oil
1 tbsp Lemon juice
2 tsp freshly grated horseradish
Himalayan salt
Freshly ground black pepper

 Method

  1. Heat a griddle pan to high and sear the avocado for 1 minute on each side until char marks appear. Set aside and griddle the onion rings.
  2. Mix the dressing ingredients in a bowl, testing for seasoning and drizzle over the leaves to dress.
  3. Arrange on plate and top with the beetroot, onion and avocado.
  4. Drizzle with more dressing, decorate with micro herbs and serve.
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