Servings: 2 People
Ingredients
For the beetroot and fennel salad
- 1 Beetroot
- 1 Fennel
- 1 Handful Dandelion salad
- 4 Walnuts
- 2 EL Olive oil
For the avocado dip
- 1 Avocado
- 1 Lime
- 1 Pinch Herbal salt
- 1 Pinch freshly ground white pepper
- Almond milk
- 1 EL Wacker Cedar Nut Puree Organic
- Chili To taste
Instructions
For the avocado dip
- Cut the avocado in half, remove the pit and put the flesh in a bowl. Mash it with a fork and then add the lime zest. Season with the cedar nut puree and spices and add a little almond milk depending on the creaminess. Keep the juice of the lime and set aside.
For the beetroot and fennel salad
- Boil the beetroot, peel and dice. Wash the fennel, remove the brown parts, cut in half, cut out the stalk and cut the fennel into fine strips. Keep the fine greens and put them to one side.
- Wash the dandelion lettuce and cut into strips.
- Crack the walnuts and remove the shell.
- Season the lime juice with the olive oil and a little herb salt and white pepper. If you like, you can add a little date sugar and mix well.
- Finally, mix the beetroot, fennel, dandelion salad and dressing. Arrange on two plates and garnish with the avocado dip, walnuts and fennel greens.
- Enjoy your meal.
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