1. Peel and dice carrot, cucumber, onion and beetroot.
2. Dry roast flaxseeds in a pan on medium flame.
3. Cut tomatoes into pieces.
4. Mix all the vegetables in a bowl.
5. Add coriander leaves, black pepper, lemon juice, and flaxseeds and mix well.
6. Keep some flaxseeds aside for garnishing.
7. Add salt and pepper before serving
Calorie - 84.08 kcal
Protein - 2.299 g
Fat - 2.26 g
Fibre - 1.63 g
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