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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

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.

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