Gastography

Another weird one, but another goodie. This salad is rich & filling due to the carbs + fats, but interesting enough to serve as a light lunch.

gluten-free, paleo, vegetarian, vegan

Beet & Olive Salad

4-6 pre-roasted & peeled beets, chopped

1/2 cup your favorite olives, chopped

1 medium shallot, minced

2 Tbsp capers, fried until just-crispy

Juice + zest of 1/2 a lemon

1/4 cup olive oil

3 Tbsp fresh mint, chopped

3 Tbsp fresh parsley, chopped

1 avocado, chopped

1 large hand full baby spinach per serving

Generous sprinkle red pepper flakes

Generous sprinkle your favorite nut (I used slivered almonds)

Flake salt & cracked black pepper

First, tear or roughly chop your beets, spray with oil and air fry 15 – 20 mins, shaking a few times, until a bit crispy around the edges.

In a large bowl, whisk the shallot, lemon, oil, herbs & red pepper.

Toss all the rest of the ingredients into the dressing; top with cracked pepper + flake salt.

Serves 2-3 for lunch