Ingredients

• 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

Method

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.

Servings

Serves 4-6

Cooking Times

Prep Time:  10 minutes  Cooking Times:  0 minutes

Cooking Tip

Substitute spinach leaves for kale if preferred