Vegetarian

Beet Avocado Salad is for Salad.

Beet Avocado Salad takes several minutes to prepare.

Beet Avocado Salad takes several minutes to cook.

Beet Avocado Salad makes 2 servings.

The ingredients for Beet Avocado Salad are:

1 Beet, chopped, peeling optional
Greens from Beet, cleaned and torn into bite sized pieces
1 Avocado, chopped
Juice of (at least) 1 Lime
1-2 Tbsp Tamari, Nama Shoyu, or Bragg's
1 tsp Ginger Root, fresh grated
1clove Garlic, minced or crushed
1-2 Tbsp flaxseed oil
Dash pepper

Here is how you make Beet Avocado Salad:

Remove greens from beet, wash, and set aside to drain. If you choose not to peel beet root, make sure to wash/scrub root thoroughly. Chop beet into small bite-size cubes(no larger than 1/2"). Allow beet root to lightly marinate in bottom of salad bowl with lime juice, tamari, garlic and ginger while preparing the rest of ingredients. Chop avocado into about the same size pieces as the beet root. Tear up beet greens into bite sized pieces (or chop as well, if that's your method). Add greens and avocado to bowl. Toss with flaxseed oil and black pepper. Enjoy!This salad does well in the fridge up to a day - the beets marinate further, while the avocado breaks down slightly to add a creaminess to the dressing.Number of Servings: 2Recipe submitted by SparkPeople user FOZRAH.

The nutritional information for Beet Avocado Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 183.1

• Total Fat: 13.5 g
• Cholesterol: 0.0 mg
• Sodium: 425.5 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 8.6 g
• Protein: 3.9 g

The dietary needs meet for Beet Avocado Salad is Vegan