Curly rainbow salad
- Tyra Tun
1unitmedium beetroot, medium, spiralled
.25cuppepita seeds (Pumpkin seeds)
- To make crunchy honey seeds, line tray with baking paper. Place seeds onto baking paper, drizzle 2 tsp honey over the top of the seeds, sprinkle with salt and pepper and cook 1 minute at 160c or until golden. Stir to coat for another minute or until golden and brown.
- Using a spiralizer, cut the carrots, zucchini, beetroot into curly noodles, chop avocado into cubes and place all into salad tubs.
- To make honey mustard dressing, add balsamic vinegar, oil, mustard, 1 tbsp honey, salt and pepper to a jar and mix until lovely and golden.
- Pour dressing over veggies and crumble the seed mixture over the top.
A simple, easy high fibre salad with honey mustard dressing and crunch honey seeds.
You can also add some chicken on the side. Adjust salt and pepper to taste.