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
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)
1. To make the dressing, whisk 3 fl.oz. of olive oil with water, 1 clove of chopped garlic and maple syrup.
2. Then add lemon juice, sea salt, parsley and oregano. Whisk again to combine.
3. Set aside in a fridge while you are preparing the salad.
4. Mix the sliced veggies in a big bowl. Add some almonds and drizzle the
salad dressing on top to serve the salad.
Preparation time: 20-30 minutes