I made this twice last week, once with leftover roasted beets and a second time (because I liked it so much) with a can of beets. It’s such a simple salad but so satisfying in a fresh way. The creaminess of the avocado paired with crispness of cucumber and the earthiness of beets really creates the perfect bite.
I love that all the textures are so different! All they needed was a simple dressing to bring them together, and mustard was perfect!
Of course I’m the only one in my house that would eat something like this but whatever, it was yummy. I just have to figure out other ways to get avocado and beets in those boys.
Here’s what I did…
- 1 tbsp honey (21g)
- 1 tbsp grainy dijon mustard
- 1 tbsp lemon juice
- Pinch of salt
- 1 avocado cut, in chunks
- 250 g of cooked or canned beets chopped (net beets from 15 oz can)
- 1 small cucumber, chopped
Whisk the honey, mustard, lemon juice and salt in large bowl.
(This isn’t an overly dressed salad; if you are more of a dressing person, double the honey, mustard and lemon juice. 1 tablespoon of each is just enough to slightly coat everything without being overbearing.)
Add the avocado, beets and cucumber.
I usually eat half in a sitting. When I measured the entire recipe, it works out to almost exactly 3 cups so I decided to count it that way for nutritional information purposes. It does refrigerate well but the beets will stain everything.
|Servings||Amt per Serving|
|3||~ 1 cup|
|150||4g||4g||old: 3||new: 3|