Beet Avocado Salad
- Number of Servings: 2
Ingredients
1 Beet, chopped, peeling optionalGreens from Beet, cleaned and torn into bite sized pieces1 Avocado, choppedJuice of (at least) 1 Lime1-2 Tbsp Tamari, Nama Shoyu, or Bragg's1 tsp Ginger Root, fresh grated1clove Garlic, minced or crushed1-2 Tbsp flaxseed oilDash pepper
Remove greens from beet, wash, and set aside to drain. If you choose not to peel beet root, make sure to wash/scrub root thoroughly. Chop beet into small bite-size cubes(no larger than 1/2"). Allow beet root to lightly marinate in bottom of salad bowl with lime juice, tamari, garlic and ginger while preparing the rest of ingredients. Chop avocado into about the same size pieces as the beet root. Tear up beet greens into bite sized pieces (or chop as well, if that's your method). Add greens and avocado to bowl. Toss with flaxseed oil and black pepper. Enjoy!
This salad does well in the fridge up to a day - the beets marinate further, while the avocado breaks down slightly to add a creaminess to the dressing.
Number of Servings: 2
Recipe submitted by SparkPeople user FOZRAH.
This salad does well in the fridge up to a day - the beets marinate further, while the avocado breaks down slightly to add a creaminess to the dressing.
Number of Servings: 2
Recipe submitted by SparkPeople user FOZRAH.
Nutritional Info Amount Per Serving
- Calories: 183.1
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 425.5 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 8.6 g
- Protein: 3.9 g
Member Reviews