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paleodietlife
Ingredients:
Dressing:
Method of preparation:
To make the dressing, whisk 3 fl.oz. of olive oil with water, 1 clove of
chopped garlic and maple syrup. Then add lemon juice, sea salt, parsley and
oregano. Whisk again to combine. Set aside in a fridge while you are
preparing the salad.
Mix the sliced veggies in a big bowl. Add some almonds and drizzle the
salad dressing on top to serve the salad.
- 1 red organic beetroot, peeled and sliced
- 6 whole radishes, sliced
- 1 orange beetroot, peeled and sliced
- 1/2 of a red onion, peeled and sliced
- 2 small courgettes, sliced
- 1 small sized kohlrabi, sliced
- 1 red pepper, deseeded and sliced
- ¼ cup of almonds
Dressing:
- 3 fl. oz. (90 ml) of olive oil (extra virgin)
- 2 teaspoons of fresh oregano, chopped
- 1 clove of garlic, peeled and finely chopped
- 1 teaspoon of organic maple syrup
- 1 tablespoon of fresh parsley leaves, chopped
- 1 tablespoon of water
- Fresh juice of 1 lemon
- Sea salt (a pinch)
Method of preparation:
To make the dressing, whisk 3 fl.oz. of olive oil with water, 1 clove of
chopped garlic and maple syrup. Then add lemon juice, sea salt, parsley and
oregano. Whisk again to combine. Set aside in a fridge while you are
preparing the salad.
Mix the sliced veggies in a big bowl. Add some almonds and drizzle the
salad dressing on top to serve the salad.