1 x medium beet
2 x radishes
3 x medium multi-coloured carrots
1 x cup of kale
1 x small red cabbage
3 x cups leafy greens
1 tsp. black sesame seeds
1 tsp. extra virgin olive oil (optional)
To prepare the salad:
Peel the beets and some of the carrots and remove the outer leaves of the red cabbage.
Shred the carrots and cabbage on a mandolin slicer or by hand.
Slice the radish and other carrot and beets diagonally – have some fun with the shapes you are creating.
Set everything aside while you make the dressing.
To make the dressing:
Blend all the ingredients together until smooth.
Toss the greens in the dressing, then arrange on a plate or in a bowl.
Top with avocado and shredded veggies.
Garnish by sprinkling on sesame seeds and drizzling some olive oil.