Beetroot and avocado salad


For 2 servings
  • 15 g sunflower seeds
  • 1 large organic oranges
  • 2 tbsp apple cider vinegar
  • salt
  • pepper
  • 300 g boiled beetroot, (vacuum pack)
  • 1 mini romaine lettuce
  • 1 avocado



Working time: 25 min.

nutritional value

Per serving 238 kcal
Carbohydrates: 25 g
Protein: 6 g
Fat: 11 g


  • Moderate
  • Roast 15 g sunflower seeds in a pan without fat until golden brown, let cool on a plate. Wash 1 large organic orange hot, dry and finely grate 1 teaspoon peel. Peel the orange so that the white skin is completely removed. Cut out orange fillets between the cuticles, collecting the juice. Press in juice from the cuticles. Mix 6 tablespoons of orange juice, orange peel, 2 tablespoons of apple cider vinegar, salt and pepper.
  • Cut 300 g of boiled beetroot (vacuum pack) into wedges. Clean 1 mini romaine lettuce and cut into finger-wide strips. Mix beetroot and lettuce with the salad dressing.
  • Halve 1 avocado (approx. 200 g). Remove the core, lift the pulp from the bowl with a large spoon and cut into wedges. First fold the avocado slices, then the orange fillets under the salad. Arrange sprinkled with sunflower seeds.
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