BEET AND FEN­NEL SALAD WRAP WITH TANGY AV­O­CADO OR­ANGE DIP Av­o­cado Or­ange Dip

A RAIN­BOW OF FLAVOUR

Triathlon Magazine Canada - - FEATURES - BY TE­NILLE HOOG­LAND

Af­ter an in­dul­gent De­cem­ber of “just one more treat–it’s Christ­mas,” we aim to turn over a new leaf in Jan­uary with con­sis­tent train­ing and healthy foods. There is no bet­ter food to turn to than the beet. The beet and its greens are rich in fi­bre, stim­u­lat­ing healthy bowel func­tions. It also has very high lev­els of an­tiox­i­dants. If the greens are hard to find in some parts of Canada in the mid­dle of win­ter, use spinach, swiss chard or let­tuce in this recipe.

In­gre­di­ents 1 av­o­cado 1 clove gar­lic 1 tbsp jalapeno pep­per

finely

1 tbsp gin­ger 1 tbsp or­ange rind 1 lime ½ tsp salt 2 tbsp grape­seed oil 1 tbsp white bal­samic vine­gar

juiced

chopped (grated)

(grated)

Di­rec­tions

Add all the in­gre­di­ents to a food pro­ces­sor or bowl and blend un­til smooth. Use a ripe av­o­cado to cre­ate the de­sired con­sis­tency.

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