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.

Molly Holbrook

A small town girl, living in a high tech world- hoping to one day live off the land as much as possible- all the while doing the things in life that make me the, writing, cleaning, gardening, tootling with artsy goodies and aspiring to be a household name.