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

Whole Living, May 2012

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes three 2-cup servings
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Ingredients

For the Big Batch
For Each Serving

Directions

Instructions Checklist
  • In a large bowl, toss beets, celery, cucumber, and scallions.

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  • 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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