5 large lettuce leaves4 raw beetroots2 raw carrots1/2 cucumber1/2 red onion1 tomato, seeds and liquid removed3 avocados1 handful of cilantro or flat-leaf parsley2 tbsp olive oil2 limes, juice (start with juice from 1 lime and adjust to taste)Sea salt & black pepper4-8 slices goat or sheep’s cheese (optional)2 tbsp chopped almonds, lightly toasted in a skillet1 handful of sprouts
1. Rinse the lettuce leaves and coarsely chop them. Place in a large mixing bowl.2. Peel beets and carrots and grate by hand or using the grating attachment on a food processor.3. Slice the onion and tomato very thinly.4. Chop the avocados and cilantro.5. Place all prepared ingredients in the mixing bowl. Add olive oil, lime juice, salt and pepper and toss well, using your hands, so everything is coated in oil and lime and has a nice purple color.6. Scoop one fourth of the veggie mixture tight into a 4 inch wide x 2 inch high round container or bowl. Place a serving plate on top of the container and carefully turn it upside down, remove the container slowly.7. Top the salad with slices of goat cheese, if desired, and toasted almonds and sprouts. Repeat three times. Enjoy!
Adapted from Green Kitchen Stories
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This recipe was most recently featured in
Boston Organics Newsletter No. 28 of 2014.