Summary
| Prep Time | 10 mins |
| Cook Time | 8 mins |
| Total Time | 18 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 handfuls green lettuce, e.g., lettuce, Bolognese or iceberg lettuce
- 1 tuber beetroot
- 0.25 ¼ cucumber (s)
- 1 teaspoon dill, fresh, chopped
- 1 clove garlic, finely chopped
- 1 tablespoon hazelnut oil
- 2 tablespoon vinegar
- salt and pepper
- Feta cheese
- 1 avocado (s) (Hass avocado)
Print Recipe
Pin Recipe Instructions
- Cut the beetroot into spaghetti with the spiral cutter. If the beetroot is washed well beforehand, the peel can also be used.
- Tear the green lettuce into bite-sized pieces, wash the cucumber and cut into strips and place both in a deep plate or small bowl.
- For the marinade mix the vinegar, oil, dill, garlic, salt and pepper together well and pour over the lettuce and cucumber. Place the beetroot spaghetti on the salad and spread the feta pieces over it.
- Peel the avocado, cut into pieces and grill in a grill pan without fat for 4 minutes on each side. Then put on the salad.
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