Tangy Beetroot + Cucumber Herby Salad
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!
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