Beetroot and Dill Salad
- ½ red cabbage
- 2 carrots
- 1 cooked beetroot
- 1 avocado
- 1 cup chopped walnuts
- 250g Fifya Vegan Beetroot and fresh Dill
- Shred the cabbage, carrots and beets in food processor or using a sharp knife, then set aside in a large salad bowl.
- Roughly chop the walnuts and add ¾ to salad.
- Chop the avocado, and add to the salad, mix lightly.
- Season with salt and pepper.
- Stir in the Fifya Vegan Beetroot and fresh Dill dip.
- Serve with more chopped walnuts on top.