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Beet, Avocado, and Arugula Salad with Sunflower Seeds


Refuel at lunchtime with a fiber-filled meal that will keep you satisfied through the afternoon.

  • Yield: Makes three 2-cup servings
detox salad

Source: Whole Living, May 2012


For the Big Batch

  • 2 beets, peeled and grated or thinly sliced
  • 4 stalks celery, thinly sliced
  • 1 English cucumber, seeded, thinly sliced
  • 2 scallions (green parts only), thinly sliced

For Each Serving

  • 1 packed cup baby arugula
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Coarse salt and freshly ground black pepper
  • 1/2 avocado, diced
  • 3 tablespoons sunflower seeds, toasted


  1. In a large bowl, toss beets, celery, cucumber, and scallions.

  2. To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

Cook's Notes

You can prepare the beet slaw ahead and refrigerate. Add greens, avocado, and seeds just before eating.

Reviews Add a comment

  • MSModerator601
    11 NOV, 2014
    The amount of olive oil (2 tablespoons) is correct, but feel free to adjust to your taste! Watch Shira Bocar prepare this refreshing Clean Plate recipe:
  • Nicolecog
    5 AUG, 2014
    This is a nice fresh salad, but is there an error with the dressing recipe? 2 tablespoons of oil is 240 calories and 28g fat. Granted a healthy, unsaturated fat, but still. I reduced the oil by half and added a tablespoon of apple cider vinegar to reduce the total kcals and fat. I think it is far too oily with 2 tbsp, but otherwise good.