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Avocado Boats, With Beetroot, Sauerkraut and Pomegranate Salad and a Tahini Dressing

Serves 6

2 small beetroot, scrubbed
Handful of radishes, sliced thinly
2 tbsp. RAW Organic Sauerkraut
2 handfuls pomegranate seeds
3 large ripe avocados
Juice of ½ a lemon

For the dressing:

2 tbsp. RAW Organic Whole Tahini
4 tbsp. water
Juice of ½ a lemon
1 small clove garlic, minced
½ - 1 tbsp. RAW Organic Maya Honey
Large pinch of salt

Grate the beetroot into thin matchsticks, a mandolin is perfect for this.

Mix the beetroot with the radishes, sauerkraut and most of the pomegranate seeds, saving a few for garnishing.

Halve and de-stone the avocados. Carefully scoop out some of the avocado flesh to create a bigger space to fill with salad, but not too much, it is nice to have a good amount of avocado still in the ‘boat’. You can either chop up the excess avocado up and mix it in with the rest of the salad, or save it for another use. Squeeze lemon juice over all of the avocado.

Mix all ingredients to make the dressing. Taste for seasoning & sweetness.

Spoon the salad into the prepared avocado boats. Sprinkle the remaining pomegranate on top and season lightly if you wish.
Serve drizzled generously with the dressing.


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