KALE, APPLE, BEETROOT SALAD

Ingredients

• Kale

  Raw

  67g

• Apples

  With skin

  1 cup, quartered or chopped or 125g

• Beets

  Cooked, boiled, drained

  ½ cup slices or 85g

• Avocados

  Raw, All commercial varieties

  38g

• Lemon juice

  Raw

  1 tsp or 5g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Canola oil

  1 tsp or 5g

• Almonds

  Nuts, raw

  7 almond or 8g

Directions

1. roast the beetroot whole (with their peel on) by wrapping them in foil and cooking them in the oven at 180°C/ 360°F for 40-60 minutes (or until soft)
2. once cooked the peel should come off really easily, slice the roasted beetroot (this keeps in the fridge for a few days – great for adding to salads)
3. mix chopped kale the olive oil and a pinch of sea salt, massage the oil into the kale by rubbing it with your hands in a bowl, massaging the kale makes the texture softer and nicer to eat, and it also makes the kale easier to digest
4. add The Chopped Apple, Nuts, Roasted Beetroot Slices And 1/3 Sliced Avocado
5. toss the salad, then add a squeeze of fresh lemon juice and black pepper