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Tangy Beetroot + Cucumber Herby Salad

Servings: 4

Ingredients

  • 6 small organic cooked marinated beets, thinly sliced
  • 3 crisp cucumbers thinly sliced
  • 1 medium yellow squash or zucchini sliced thinly into half-moons
  • 1 small red onion halved and thinly sliced
  • 1/2 cup freshly chopped flat-leaved or curly parsley cilantro, or any combination of fresh herbs such as dill and chives
  • 1/2 cup sprouted pumpkin seeds or sunflower seeds
  • 2 Tbsps high quality balsamic vinegar
  • 2 Tbsps extra-virgin olive oil
  • sea salt and ground pepper to taste

Instructions

  • In a large bowl add your thinly sliced beets, cucumber, squash, red onion, parsley, or any combination of your favorite fresh herbs, and pumpkin seeds.
  • Drizzle your salad with balsamic, extra virgin olive oil, sea salt, and freshly ground black pepper to taste, then very gently stir to combine.
  • Refrigerate for 30 minutes.
  • Serve and enjoy!