This bright and nutritious beet and avocado salad 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. This makes a perfect lunch on and off the 21-Day Program.
It’s always a good idea to include beets in our diet, as they are high in vitamin C and manganese. We all know and love the avocado, one of our favorite forms of healthy fat. This recipe also include pomegranates. Pomegranates have a concentration of antioxidants called polyphenols, which have an antibacterial effect in the mouth and body.
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 the Clean Team
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