By Stephanie Meades at Life Wellness Co

Takes 10 Minutes, serves 4, GF + Plant Based + Low Carb.

Ingredients

• 2 raw large beetroots / peeled and finely shredded fine

• 1 cup pitted kalamata olives

• 3 cups red cabbage shredded fine

• 2 large avocados or 4 small ones

• Lemon, sea salt and extra virgin olive oil for dressing

Preparation

1. In your food processor or by hand, shred the beetroot and the cabbage and add equal quantities into the four bowls.

2. Cut the pitted olives in halves and add to the bowls.

3. Dress in lemon, sea salt and olive oil.

4. Cut each avocado in half, remove the seed, dress with sea salt and extra virgin olive oil, and serve as a side dish with the salad.

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