
Quick Look
- Main Ingredientsbeet, celery, cucumber, scallion, arugula lemon, avocado and sunflower seeds
- Cuisinehealthy
- Courselunch
- Level Of CookingEasy
Nutrition Facts
- per serving: 238 calories
- 19 g fat (2 g saturated fat)
- 0 mg cholesterol
- 16 g carbohydrates
- 5 g protein
- 6 g fiber
Beet, Avocado and Arugula Salad
- Prepairation Time: 10 minutes
- Cooking Time: none
- Servings: 3
- Category: detox
This super-detoxifying salad is part of the 3 day action plan (although it merits to be part of any regular meal rotation). Prepare the beet slaw on the first day, and refrigerate leftovers in a covered container. Add greens, avocado, and seeds just before eating. Serves 3
For the slaw
2 beets, peeled and grated or thinly sliced
4 stalks celery, thinly sliced
1 english cucumber, thinly sliced
2 scallions, green part only, thinly sliced
For the Salad
3 cups baby arugula
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons fresh lemon juice
coarse salt and freshly cracked pepper
1 1/2 avocados, pitted, peeled and diced
3 tablespoons raw hulled sunflower seeds, toasted
~ Make the beet slaw: In a bowl, toss together beets, celery, cucumber and scallion.
Make the salad: For each serving, toss 2 cups beet slaw with 1 cup arugula and 2 tablespoons each oil and lemon juice. season with salt and pepper. Top with 1/2 avocado and 1 tablespoon seeds, and serve immediately.
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