Pumpkin, Avocado and Lime Salad with Cultured Beetroot | Changing Habits

Name: Pumpkin, Avocado and Lime Salad with Cultured Beetroot | Changing Habits
Ingredients: A handful of leftover roasted pumpkin, diced; 2 cups spinach and rocket mixed (I also had the tops of my beetroots that I added in); 1/2 Avocado, diced; 1/4 Medium cucumber, diced; handful fresh herbs, chopped (I used parsley, coriander and mint); Protein of your choice (boiled eggs, leftover roasted lamb, beef or chicken, tinned sustainable tuna or salmon etc.); 2 tbsp cultured veggies (sauerkraut, kim-chi, beetroot etc.); 1/2 Lime to drizzle on top; Changing Habits Inca Inchi Oil to drizzle on top; Changing Habits Seaweed Salt to taste; Optional: 1-2 Tbsp kefir to drizzle on top

changinghabits.com.au

This is the type of salad you can chuck together in a matter of minutes. All of these ingredients were handy in my fridge, so if your missing an ingredient substitute it for something else.

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Ingredients

A handful of leftover roasted pumpkin, diced
2 cups spinach and rocket mixed (I also had the tops of my beetroots that I added in)
1/2 Avocado, diced
1/4 Medium cucumber, diced
handful fresh herbs, chopped (I used parsley, coriander and mint)
Protein of your choice (boiled eggs, leftover roasted lamb, beef or chicken, tinned sustainable tuna or salmon etc.)
2 tbsp cultured veggies (sauerkraut, kim-chi, beetroot etc.)
1/2 Lime to drizzle on top
Changing Habits Inca Inchi Oil to drizzle on top
Changing Habits Seaweed Salt to taste
Optional: 1-2 Tbsp kefir to drizzle on top