Beetroot Asparagus Kale Pine Nut Salad recipe Living Lean
Beetroot, Asparagus, Kale and Pine Nut Salad

Spruce up your salads with this green and lean recipe. Superfood kale is a great alternative to lettuce and is packed with vitamins and minerals that support overall health.

Serves: 2

Prep and cook time: 30 minutes

Ingredients

Dressing:
1 tsp Dijon mustard
1 tbs balsamic vinegar
2 tbs olive oil

¼ cup quinoa flour
½ cup raspberries
1 banana, mashed
2 tsp vanilla essence

Method

  1. Preheat oven to 200 degrees Celsius.
  2. Bake beetroot in foil for 25 minutes or until tender.
  3. Wash under cold running water to remove skin and cut in half
  4. Cook asparagus in boiling water for 1-2 minutes, then plunge into cold water.
  5. For the dressing, place ingredients in a bowl and whisk.
  6. Arrange rocket and kale on a platter, and top with beetroot and asparagus.
  7. Sprinkle with pine nuts and spoon over the dressing.

man and woman couple cooking food and chopping fruit and vegetables

Got recipes to share?

If you have any great ideas for smoothies and snacks, lunches, dinners or desserts using Living Lean approved foods, drop us a message or share using the hashtag #livingleanrecipes

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