Friday, 21 April 2017

Spring salad with beet (AIP, V+)

Fresh and crunchy mixed with cooked and fermented

Spring is full of crunch and green, giving a lively punch to this flavourful salad, that can be enjoyed as a snack, a side dish or an appetiser.

You will need:
3 medium beetroots, cooked, peeled and diced
1/2 cup raw sauerkraut (unpasteurised, I used Raw Health), finely chopped
1.5 cups romaine lettuce, chopped
1 celery stick, thinly sliced
3 to 4 spring onions, sliced
1 ridge cucumbers, thinly sliced
1/4 cup flat leaf parsley, finely chopped (optional)
1 juicy apple, diced
1/4 cup olive oil
1 tbsp apple cider vinegar

Toss all the ingredients in a mixing bowl, serve with grilled meat for a main course, or on its own as an appetiser or refreshing snack. Enjoy!

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