Cranberry and Beet Spinach Salad


  • 2 Fists full Fresh Spinach per person
  • 2 Beets shredded using a grater or food processor attachment
  • 2 Medium/Small Carrots shredded
  • 1-2 Tomatoes cubed
  • 1 Red pepper
  • 1 Avocado
  • 3-4 Sliced Radishes
  • 1/4 Pistachios
  • 2 Tbsp Apple Cider Vinegar
  • 1/2 cup Cranberries chopped in half
  • Black pepper
  • Sumac

Rinse beets and carrots well and cut into sections for shredding/grating. Reserve in a bowl. Chop spinach, at least 4-5 full handfuls or measure per person using handfuls (a good rule of thumb is about one large handful of greens alone per person). Coarsely chop into bite size pieces.

Slice and add radishes, tomato and pepper to the same bowl with your spinach, carrots and beets. Now halve and score your avocado in a grid fashion. Scoop out with a large spoon. Add chopped cranberries and pistachios and season with Apple Cider Vinegar and black pepper/sumac to taste.

Refreshing, healthy and delicious! This recipe is vegan/vegetarian, gluten free, dairy free and egg free. Enjoy!