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
