Apologies for the slightly blurry pic, but this is what we had for Wednesday night's dinner, along with some grilled organic chicken breast.
The recipe is from Stop the Clock: the anti aging cookbook, by Robyn Martin
Beetroot, Spinach and Broccoli Salad
1 head broccoli
2 medium beetroot
2 large handfuls baby spinach
1/2 cup shelled pistachio nuts
3 tablespoons avocado oil
1 tablespoon red wine vinegar
freshly ground black pepper
Wash broccoli and cut into florets. Pour boiling water over broccoli and leave for 5 minutes. Drain and refresh under cold water and drain again. Peel beetroot and grate coarsley. Arrange washed spinach leaves over the base of a bowl or serving platter. Top with grated beetroot. Scatter with broccoli and pistachio nuts. Drizzle over avocado oil and vinegar. Grind over black pepper and serve.
Per serve: 640kJ, 4.1g protein, 13.1g fat, 4.8g carb
*We (three adults) polished it off as a main.
One of my favourite parts of this recipe was the pistachios. I am now eyeing up a couple of pistachio muesli recipes to try.