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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.

Reviews (2)

  • MSLO Moderator 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: http://ow.ly/E8pGo.

  • 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.

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