Salad with Beetroot Pesto

Name: Salad with Beetroot Pesto
Total time: 15 min
Yield: 2 portions
Ingredients: cherry tomatoes; curly lettuce; avocado; almonds; cucumber; vegan feta cheese alternative; olive oil; water; Rettergut organic beetroot & almond pesto; white balsamic vinegar

Total time: 15 min

Difficulty: easy

Ingredients

For the salad

200 g cherry tomatoes

4 Handful curly lettuce

0.5 pc avocado

1 Handful almonds

0.5 pc cucumber

150 g vegan feta cheese alternative

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.