Thursday 18 January 2018

Christmas Salad


Megan Young

You will need

3 beetroots

2 handfuls green beans

1 avocado

Seeds from ½ pomegranate For the salad dressing ½ cup natural organic yogurt

Juice of ½ lemon

1 tsp lemon rind

½ clove garlic crushed


Boil the beetroots in water for 30 minutes, drain and allow to cool.

Top and tail the green beans and blanch in boiling water for two minutes, then refresh immediately in cold water.

Slice the avocado and cold beetroots into even, thin slices and arrange on a platter with the beans. Combine all the dressing ingredients in a small bowl.

Remove the seeds from the pomegranate by cutting it in half and hitting the outside with a rolling pin.

Drizzle the dressing over the top of the vegetables and garnish with the pomegranate seeds.

Weekend Magazine

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life