This bright and nutritious dish will shake up your salad routine. It's a great way to add the cleansing properties of beets and the potassium and healthy fats of avocados. With just a few ingredients and some slicing and dicing you will be sure to wow yourself and anyone else lucky enough to enjoy this dish with you. Pairs well with our fish taco recipes here and here.
Prep time: 20 minutes
2 ripe avocados
1 medium sized golden, chioggia, or red beet
¼ cup pomegranate seeds
a few whole cilantro leaves
2 tablespoons chopped scallions
3-4 tablespoons roughly chopped cashews
splash of lemon
pinch of sea salt
freshly cracked black pepper
a drizzle of olive oil
Peel the beet then slice thinly using a mandoline, peeler, or sharp knife.
Spread the slices around the edge of a plate.
Cube up the avocado then toss with all the ingredients, except the olive oil.
Arrange the salad in the center of the plate.
Drizzle with olive oil and add a touch of sea salt and black pepper.
Recipe by Frank Giglio
Photography by Kristin Dillion