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Green and Pink Salad

Green and Pink Salad

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  • a glug of olive oil

  • 1 lemon

  • 1 bag of watercress

  • 1 beetroot, peeled and coarsely grated

  • 1 pinch Himalayan salt

  • 1 pinch freshly ground pepper

  • 1 pinch red chill, finely chopped (optional)


Drizzle a decent glug of olive oil into a large bowl. Grate over lemon zest. Add the watercress on top and gently fold through the dressing.

Squeeze over lemon juice. Add a good pinch of salt and pepper to the grated beetroot. Add a good pinch of fresh chili. Fold all together. You could also scatter toasted pine nuts, almonds or walnuts.

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