Beet Avocado Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Beet Avocado Salad calories by ingredient


Introduction

You can add carrots, celery, or whatever crunchy vegetables you'd like to this. Experiment w/other spices such as fresh turmeric root.
Calculated for lowest ingredient amounts. You can add carrots, celery, or whatever crunchy vegetables you'd like to this. Experiment w/other spices such as fresh turmeric root.
Calculated for lowest ingredient amounts.
Number of Servings: 2

Ingredients

    1 Beet, chopped, peeling optional
    Greens from Beet, cleaned and torn into bite sized pieces
    1 Avocado, chopped
    Juice of (at least) 1 Lime
    1-2 Tbsp Tamari, Nama Shoyu, or Bragg's
    1 tsp Ginger Root, fresh grated
    1clove Garlic, minced or crushed
    1-2 Tbsp flaxseed oil
    Dash pepper



Directions

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.