Beetroot and Cucumber Salad with Avocado Yoghurt Dressing

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Beetroot and Cucumber Salad with Avocado Yoghurt Dressing

Ingredients

1 beetroot, spiralized

1 cucumber, spiralized

A handful of rocket leaves

1 Red onion

A handful of sesame seeds

For the dressing:

1 cup fat-free greek yoghurt

1 ripe avocado, peeled and sliced

Juice of 1 fresh lemon

1 clove of garlic, minced

Salt and pepper to taste

2 tbsp. light olive oil

4 tbsp. skimmed milk

Method

In a food processor, blend the yoghurt, avocado, lemon juice, garlic, salt and pepper and olive oil until combined

Slowly add the milk, one tablespoon at a time and blend until the desired consistancy is acheived

Place in the refrigerator to chill for 30 minutes

In a large salad bowl, add the beetroot, cucumber, rocket and onion and lightly toss

After the dressing has been refrigerated for 30 minutes, spoon over salad, sprinkle with sesame seeds and serve

Products Used

KitchenCraft Vegetable Spiralizer 

KitchenCraft 5 in 1 Avocado Tool 

KitchenCraft 2 in 1 Citrus Reamer & Zester

MasterClass 3 in 1 Garlic Press & Storer 

Coolmovers Salad on Ice Set