Made with these products Rhodes Quality Products
Recipes Vegetarian
Beetroot, Kale & Avocado Salad


  • 200 g (4 cups) kale leaves, washed and drained
  • 30 ml (2 Tbsp) olive oil
  • salt and freshly cracked black pepper
  • 250 ml (1 cup) Rhodes Quality Grated and Spiced Beetroot in Vinegar, drained
  • 1 avocado, peeled and diced
  • 125 ml (½ cup) walnuts, roasted
  • 65 ml (¼ cup) sunflower seeds


  1. Place the kale leaves in a large bowl and add the olive oil and seasoning.
  2. Massage the oil into the leaves for 1-2 minutes to soften.
  3. Add the Rhodes Quality Grated and Spiced Beetroot and toss to mix.
  4. Add the avocado, walnuts and sunflower seeds and serve immediately.


Serves 4-6

Cooking Times

Prep Time:  10 minutes  Cooking Times:  0 minutes

Cooking Tip

Substitute spinach leaves for kale if preferred

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