2 portions, 15 minutes
you will need:
1 oz of radish microgreens
4 cups of spinach
1/2 an avocado
1 tbsp flaxseed oil
1 tbsp balsamic vinegar
1 pinch of salt
1 pinch of pepper
step one: wash spinach thoroughly and split between 2 plates.
step two: cut beetroot into thin slices (can be served raw or cooked) and placed on top of the spinach leaves on each plate.
step three: cut avocado in half, remove seed and cut into thin strips, then place on spinach leaves on each plate.
step four: for the dressing, combine flaxseed, balsamic vinegar, vegetable stock, salt and pepper in a glass and whisk together.
step five: pour dressing over salad, top with microgreens and serve