@katsbalancedlife: Grandma’s “Broom For The Gut” Salad 🩷 For the salad - 200g white cabbage, finely shredded - 200g cooked beet cut into matchsticks or grated - 80g carrot, julienned or grated - 1 crisp green apple, cut into matchsticks - 20g dill, finely chopped - 30g toasted walnuts, roughly chopped For the dressing - 2 tbsp extra virgin olive oil - 1 tbsp lemon juice - 1 tsp lemon zest - 1 tsp honey (optional) - ½ tsp sea salt - Black pepper, to taste For the whipped white beans - 1 x 400g tin cannellini beans, drained - 1 small garlic clove - 2 tbsp extra virgin olive oil - 1 tbsp lemon juice - 2-3 tbsp cold water - ½ tsp salt Method 1. Blend all the whipped bean ingredients until completely smooth and airy. Add a little extra water if needed. Taste and adjust seasoning. 2. Shred the cabbage and let it sit in cold water for 5 mins (this removes the musky smell) 3. Toss the cabbage, beetroot, carrot, apple and dill together. 4. Whisk the dressing ingredients and pour over the vegetables. Toss well. 5. Spread the whipped white beans onto a large serving plate using the back of a spoon. 6. Pile the salad loosely on top rather than pressing it down. 7. Finish with the toasted walnuts, extra dill, a drizzle of olive oil, lemon zest and a pinch of flaky salt. #guthealthtiktok #healthyrecipeideas #balancedeating #nourishing #FoodTok

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Wednesday 17 June 2026 10:31:36 GMT