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BEETROOT AND EGG SALAD WITH AVOCADO AND SMOKED ALMONDS

Paleo, Protein, Gluten Free, Healthy Eating, Organic

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

You wouldn't think that one quick little salad with only five ingredients can be so full of earthy flavours. But I promise you – this one is!
 
I adore smoked foods. Unfortunately both smoked salmon and chicken are on my 'not-allowed-in-pregnancy-list'. So I found smoked almonds as a substitute and they taste absolutely divine in combination with beetroot and avocado.
 
Try this little number for a satisfying and low calorie lunch or dinner. Full or protein (eggs are one of the most complete foods on the planet), healthy fats and a crunchy zestyness of raw beetroot and leafy greens.
 
NOTE: Please purchase FREE RANGE EGGS - organic are best!
You will see the difference in the colour and size of the yolks but most importantly you are supporting ethical treatment of our fellow creatures on this planet. Less is more – go for quality over quantity!!!
 

INGREDIENTS

 

Leafy greens

4 free range/organic eggs

1 beetroot, raw thinly sliced

1/2 onion, thinly sliced

2 avocados, sliced into wedges

1 handful of smoked almonds

1 handful of capers

3 tbsp olive oil

1/4 cup of apple cider vinegar

salt & pepper

 

 

 

METHOD

 

Boil eggs until medium done. Rinse under cold water, peel and

cut into quarters.

 

Thinly shave the beetroot on a mandolin and gently combine with avocado, eggs, almonds.

 

Sprinkle with apple cider vinegar, olive oil and salt and pepper.

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