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The Pink Salad


By RAWk Me! (Visit website)



Named so because the beetroot will taint everything else a lovely rosy red color! There's also avocados and chick peas.

Ingredients:
1 carrot1/2 -1/4 of a green zuccini1/2 green pepper1 beetroot1/4 avocado1/2 cup of chick pea3-4 gherkins1 jalepeno pepperFor the dressing:
Juice of one limeDry rosemaryHandful of corianderDash of olive oilTo make:
Pre-soak the chickpeas overnight - at least for 8-10 hours. That way they are tender enough to eat raw. Else, boil them for some time. Peel the beetroot skin. Wash all the ingredients and chop up. Toss them all up together in a bowl. Add the dressing on top.
 



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