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Salad with Beetroot Pesto
Ingredients
For the salad
200
g
cherry tomatoes
4
Handful
curly lettuce
0.5
pc
avocado
1
Handful
almonds
0.5
pc
cucumber
For the dressing
3
tb
olive oil
3
tb
water
1
tb
Rettergut organic beetroot & almond pesto
2
tb
white balsamic vinegar
Preparation
1. For the dressing, place all the ingredients in a bowl, mix well and chill until ready to use.
2. Wash the cucumber, cut in half and slice into fine strips. Wash, dry and spin the lettuce. Slice the avocado and halve the cherry tomatoes. Next, put the lettuce, cucumber, avocado and tomatoes in a bowl and marinate thoroughly with the dressing.
3. Finally, divide the salad between 2 plates and garnish with the feta cheese alternative and almonds.
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