Summer Salad
Lilly Higgins
Lilly Higgins
Recipe - SuperValu Online
Summer Salad
Prep Time5 Minutes
00Ingredients
Mixed salad leaves (500g)
2 carrots, peeled
2 beetroots, peeled
Juice of ½ lemon
2 tbsp olive oil
Pinch sea salt
2 tbsp toasted sunflower seeds
Directions
Ingredients
- Mixed salad leaves (500g)
- 2 carrots, peeled
- 2 beetroots, peeled
- Juice of ½ lemon
- 2 tbsp olive oil
- Pinch sea salt
- 2 tbsp toasted sunflower seeds
Method
- Tear the salad leaves into bite size pieces. Roughly grate the carrots and beetroot.
- Mix the salad leaves, carrot and beetroot in a large bowl, along with the olive oil, lemon juice and sea salt. Mix gently then scatter with the toasted sunflower seeds.
Tips
- This salad is best eaten the day you assemble it.
- You can store grated veg in the fridge for up to 5 days and just add handfuls to salads as you need them.
- Add the dressing & toasted seeds just before serving.
5 minutes
Prep Time
0 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
SuperValu Bistro Salad (130 g)
2 for €3
€1.69€13.00/kg
SuperValu Irish Carrots Loose (1 kg)
€1.25/kg€1.25/kg
SuperValu Beetroot (500 g)
€0.79€1.58/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
Funky Soul Sea Salt Grinder (95 g)
€1.29€13.58/kg
SuperValu Sunflower Seeds (200 g)
€0.79€3.95/kg
Recipe
Ingredients
- Mixed salad leaves (500g)
- 2 carrots, peeled
- 2 beetroots, peeled
- Juice of ½ lemon
- 2 tbsp olive oil
- Pinch sea salt
- 2 tbsp toasted sunflower seeds
Method
- Tear the salad leaves into bite size pieces. Roughly grate the carrots and beetroot.
- Mix the salad leaves, carrot and beetroot in a large bowl, along with the olive oil, lemon juice and sea salt. Mix gently then scatter with the toasted sunflower seeds.
Tips
- This salad is best eaten the day you assemble it.
- You can store grated veg in the fridge for up to 5 days and just add handfuls to salads as you need them.
- Add the dressing & toasted seeds just before serving.