Green Parsley Smoothie + Zucchini Potato Beetroot Salad

With a hectic week starting tomorrow, I wanted to treat my body to a light but hearty dinner tonight to re-boot.

This dinner consists of two elements, a smoothie (or cold soup) and a salad. You can of course have one without the other if you’d prefer.

 

These recipes serve 1 person

Let’s start with the Smoothie:

Prep Time: 10mins

Ingredients

  • 1Avocado
  • ½ Parsley bunch
  • 1 Green apple
  • 1.5 Lemon juice
  • Piece of Ginger (as much as you’d like)
  • ½ cup of water (to help blend)

Topping suggestions

  • Basil

Method

  1. Blend/Mix everything together in your food processor
  2. Store in the fridge while preparing the salad for it to remain cool
 Green Ingredients

Green Ingredients

 Blend away

Blend away

 

Now, for the Salad:

Prep Time: 10mins

Cook Time: ±30mins

Total Time: 40mins

Ingredients

  • 2 Baby potatoes
  • 1 Beetroot
  • 1 Zucchini
  • 3 Paris Mushrooms (‘champignons de Paris’)

Dressing

  • 1 Lemon juice
  • 2-3 tbsp Olive Oil
  • 1 tbsp Xeres Sherry Vinegar (or Balsamic Vinegar is fine too)
  • Salt or Celeri Salt

Topping suggestions

  • Linseeds
  • Sunflower seeds
  • Pumpkin seeds
  • Radish or Leekor Alfalfa Sprouts

Method

  1. Start off with cold water, add salt, and bring to boil mini potatoes ±20mins(depending on their size, until they are tender) Then, cut into cubes
  2. Same principal for the beetroot (minus the salt), unless you are able to buy pre-cooked beetroots in a vacuum bag (that can also be very practical)
  3. Peel & cut into four the mushrooms
  4. With a wide peeler, peel the zucchini to make tagliatelles (if you do not have a wide peeler that’s no problem, just cut the zucchini into any shape you’d like)
  5. Mix the dressing elements in a separate bowl & pour over the salad

Add toppings & enjoy!

Hearty, Light, Crunchy, Fresh

 Hearty Crunchy Salad

Hearty Crunchy Salad

Wishing you a lovely week ahead. Be well. A bientot.