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Beet, Avocado, and Arugula Salad with Sunflower Seeds

Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.

  • Yield: Makes three 2-cup servings
Beet, Avocado, and Arugula Salad with Sunflower Seeds

Source: Whole Living, May 2012

Ingredients

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

Directions

  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.

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