Looking for a zingy salad to tantalise the tastebuds? Rebecca Searles at Family Garden Life has your next go-to salad sorted (and you can even grow all the ingredients in your own vegie patch). It’s fresh, flavour packed and has all of your #vegan and #newyearsgoals covered so you don’t even have to try to be healthy.

Salad ingredients

  • 6 small beetroot
  • 2 oranges
  • ½ bunch of kale
  • ¾ cup of tamari almonds
  • ¼ cup parsley
  • ¼ cup mint
  • ¼ cup basil

Dressing ingredients

  • Juice from ½ lemon
  • Juice from ½ orange
  • ¼ cup of olive oil
  • 3 tbsp of apple cider vinegar
  • 1 tbsp of honey
  • Zest of ½ lemon
  • Zest of ½ lime


  1. On a chopping board with a paper towel on the board, peel and thinly slice each beetroot. Note: you may want to wear gloves to avoid staining your fingers and hands.
  2. Remove leaves from kale stems and chop up finely.
  3. Coarsely chop up the parsley, mint and basil.
  4. Peel and segment the oranges.
  5. Roughly chop the almonds.
  6. Whisk all dressing ingredients until combined.
  7. Toss all of the ingredients into a bowl and mix thoroughly.
  8. Generously pour over dressing and give it one last toss.
  9. Serve on its own or with a BBQ steak.


Citrus salad