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17 December 2012,01:45 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Pre heat the oven temperature to 180°C / 350°F.
  • Croutons: Place tortilla pieces, garlic and oil in a bowl and toss to combine. Place tortilla pieces in baking trays and bake for about 15 minutes or until golden and crisp.
  • Dressing: Place avocado and milk in a food processor and process until smooth. Add coriander, chilli, lime juice and black pepper to taste and process until smooth.
  • Place cabbage, beetroot, spinach, carrots and onion in a bowl and toss to combine. Pile onto a serving platter.
  • Scatter croutons over salad and drizzle with dressing.


  • 150 grams beetroot, peeled and shredded
  • 225 grams English spinach, leaves shredded
  • 2 carrots, peeled and shredded
  • 500 grams red cabbage, shredded  
  • 1 red onion, thinly sliced
  • Garlic Croutons
  • 6, a day-old flour tortillas, cut into small squares
  • 3 cloves garlic, crushed
  • 2 tablespoons Cooking oil

Avocado Dressing

  • 150 grams avocado, peeled and chopped
  • 250 ml milk
  • 2 tablespoons fresh coriander leaves
  • 1 fresh green chilli, chopped
  • 1 tablespoon lime juice
  • Freshly ground black pepper and salt , to taste

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