Since spring is just around the corner, I decided to share the recipe of this delicious salad. This salad can be made along side a main course, or as a light lunch. I would personally recommend eating this salad outside on a beautiful, warm sunny afternoon.
Serves: 2
Ingredients:
- A handful of mixed greens (ie: rocket, romaine lettuce, baby spinach, etc.)
-A medium sized tomato, cut into thin slices ( or a few cherry tomatoes)
-Half an avocado, diced.
- A few slices of sun-dried tomatoes, cut into thn strips.
- 1/4 cup olives, halved.
- A cup of pre-cooked beetroot.
- 1/4 cup feta cheese.
- Juice from half a lemon.
- A tbsp of olive oil.
- A tsp of salt.
- A tsp of ground black pepper.
- 1/2 tsp ground chilli.
- Half an orange.
Method:
- Layer your ingredients, starting with your greens, followed by the tomato, avocado, sun-dried tomato, olives, beetroots, finally crumble the feta cheese on top. Add salt, lemon, black pepper, chilli, and olive oil. Finally, slice your orange into thin slices, use 2 slices to decorate your plate, peel the skin off of the third slice, cut it into smaller pieces, and toss on top. And enjoy your meal!
Ingredients:
- A handful of mixed greens (ie: rocket, romaine lettuce, baby spinach, etc.)
-Half an avocado, diced.
- A few slices of sun-dried tomatoes, cut into thn strips.
- 1/4 cup olives, halved.
- A cup of pre-cooked beetroot.
- 1/4 cup feta cheese.
- Juice from half a lemon.
- A tbsp of olive oil.
- A tsp of salt.
- A tsp of ground black pepper.
- 1/2 tsp ground chilli.
- Half an orange.
Method:
- Layer your ingredients, starting with your greens, followed by the tomato, avocado, sun-dried tomato, olives, beetroots, finally crumble the feta cheese on top. Add salt, lemon, black pepper, chilli, and olive oil. Finally, slice your orange into thin slices, use 2 slices to decorate your plate, peel the skin off of the third slice, cut it into smaller pieces, and toss on top. And enjoy your meal!
