Nov 6 Lunch: Brocolli and petits pois soup followed by a celery, beetroot, avocado and tomato salad

I ate the leftover from the previous night soup: the broccoli and petits pois soup.

And mix together 3 medium cut beetroot, 1 cut avocado, a handful of cherry tomatoes cut in half, and a branch of celery cut in small pieces. Dressing used olive oil and juice of a freshly squeezed lime.