Piñata Salad
Clock Image
Prep: 15 mins
Cook: 1-2 mins
Grab your salad forks and whack away at this zesty (thank you, limes) spring number. Blindfold optional, of course.
This recipe is a:
See this week's box.
419 kcal
(per portion)
Ingredients you'll need
  • 2 beetroot
  • 300g carrots
  • 1 tbsp cumin seeds
  • 1 lime
  • 100g alfalfa sprouts
  • A handful of coriander
  • 2 baby avocadoes
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel and coarsely grate your beetroot and carrots. Heat a dry frying pan over a medium heat. Add 1 tbsp cumin seeds. Toast for 1-2 mins till just fragrant. Keep a pinch for later and stir the rest in with your grated veg.

  • 2.

    Zest and juice your lime. Add all of the zest and half the juice to the salad. Gloss with 1 tbsp oil. Add a pinch of salt and pepper. Toss to mix.

  • 3.

    Rinse and drain your alfalfa sprouts. Roughly chop your coriander, leaves and stalks. Set aside a pinch of coriander. Gently mix the sprouts and remaining coriander through the salad.

  • 4.

    Halve, stone and peel your avocados. Divide the salad between 2 large bowls or plates. Pop the avocado halves in the centre. Season. Drizzle over the rest of the lime juice and ½ tbsp oil. Finish with the remaining toasted cumin seeds and chopped coriander.

  • 5.