Spring Has Sprung - Guacatziki aka Guacamole Tzatziki and Shaved Salad!

recipe

Guacamole Tzatziki Dip Salad Healthy

I'm going to go out on a limb Dear Reader and get pushy on this salad dip. Because while I thought I was making something healthy and a bit pretty, once I tried it, I loved it so much that I had to get pushy. I'm telling everyone I know to make this salad for lunch or dinner or just have it in the fridge for snacking on (the crunchiness is very satisfying). It goes to show that it is very possible to have something tasty but good for you too-it's not just an urban legend.

Guacamole Tzatziki Dip Salad Healthy

The first person I told about this salad was Nina who is a vegetarian who hates cooking but likes to eat healthily. She and Garth just came back from a 2 week trip to Hong Kong and Taiwan. When she landed she sent me a message. I won't even comment on it because she expressed her dilemma so perfectly with the use of words and emojis.

Guacamole Tzatziki Dip Salad Healthy

Nina was indeed an urban legend come to life, much like this salad is. Please tell me you'll try it (the salad, not the toilet paper ;) .

So tell me Dear Reader, do you have a favourite dish that is both healthy but tasty? And has the toilet paper situation ever happened to you? Are you a fan of salad dips?

Guacamole Tzatziki Dip Salad Healthy

Avocado Tzatziki and Shaved Salad

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes

Cooking time: 5 minutes

  • 2 golden beetroot, peeled
  • 1/4 small target beetroot, peeled
  • 1/2 carrot, peeled
  • 1 radish
  • 1 large avocado
  • 2 cloves garlic, peeled
  • 1/2 small red onion
  • 1/2 cup natural yogurt
  • Salt and pepper for seasoning
  • 4 cherry tomatoes, halved
  • small handful toasted walnuts
  • A few sprigs parsley
  • 1 tablespoon black sesame seeds

Guacamole Tzatziki Dip Salad Healthy

I found the mandolin sliced beetroot either too thick or thin but a good quality vegetable peeler does it juuust right!

Step 1 - First cut one and a half golden beetroot into six pieces. Steam for 10 minutes until soft. Meanwhile take a vegetable peeler and shave the other beetroots, carrot and radish. Place in a bowl of ice water until needed.

Step 2 - Then blend the avocado, garlic and red onion with the yogurt until smooth. Add salt and pepper to taste. Then spread out onto a serving plate and top with the steamed beetroot, shaved beetroot, carrot, radishes, tomatoes, walnuts and parsley. You can cover the whole plate if you want or cover it partially. Finish with some black sesame seeds.