Spring Salad with Beetroot & Ginger Sauerkraut 🥗

Ingredients for 1-2 people:

4 large handfuls of lettuce leaves (e.g. romaine lettuce, baby spinach, iceberg lettuce), cleaned and torn into bite-sized pieces
4 tablespoons SUUR Beetroot & Ginger Sauerkraut
1 bunch of radishes, cleaned and sliced
Spring herbs (e.g. ground ivy, chives, cress), washed and chopped
1 handful of toasted sunflower seeds

Dressing:
4 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
1-2 tsp maple syrup
1 tsp medium-hot mustard

optional: 

1 clove of garlic, pressed
Salt & pepper to taste

For the dressing, mix all the ingredients (and, if using, the pressed garlic) in a screw-top jar. Season with salt and pepper.

Mix the lettuce, radish slices and herbs with the dressing in a bowl. Arrange on plates with Beetroot & Ginger Sauerkraut and sunflower seeds.

Bon appetit!