Spinach & Beetroot Leaf Salad Bialik College Kitchen Garden Program Ingredients:
Equipment:
2 or 3 good handfuls spinach leaves (about 200g) 1 good handful of small beetroot leaves (100g) 1 clove garlic, finely chopped 1 lemon, juiced salt/pepper ¼ cup extra virgin olive oil 1 avocado, cut into chunks toasted seeds for garnish
knife chopping board bowls, 2 large salad spinner juicer mortar & pestle whisk tongs
Method: 1. Take the spinach & beetroot leaves off their stems and wash and dry leaves in a salad spinner. 2. Put the chopped garlic and a pinch of salt in the mortar & pestle to work to a paste. Add lemon juice, stir and scrape the mixture into a bowl. Whisk in the oil and some pepper. (This is the dressing) 3. Toast any seeds you would like to put on top of the salad. 4. Place avocado chunks into the dressing. 5. Place the salad leaves onto a serving plate, top with avocado dressing and garnish with toasted seeds.
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