Raw Beet Salad with Avocado
Total Time
30 minutes
Prep Time
30 minutes
Rating
4.6 out of 5 stars
(8)
Ingredients
2 servings
- ⅓ cup raw cashews, soaked in water until soft (see notes)
- 1/4 cup olive oil
- 1/4 cup water
- 2 garlic cloves
- ½ cup packed basil leaves (or substitute Italian parsley or mix of both)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3-4 ounces greens- spinach, arugula, baby kale, spring mix.
- 1 medium beet, peeled and grated
- 1/4 cup pumpkin seeds
- 1 large avocado, sliced
- 1/2 cup microgreens or fresh sprouts (sunflower sprouts are nice here)
- optional additions– pickled shallots, or sauerkraut, cherry tomatoes, grated carrots, radishes, chickpeas,
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Preparation
Step 1
Make the pickled shallots if using
Step 2
Place shallot, vinegar, water, salt, sugar in a small pot over high heat. Bring to a simmer for a couple minutes, then set aside and let cool, or refrigerate.
Step 3
Make Cashew Basil Dressing
Step 4
Place olive oil, garlic, lemon, salt in the blender, add the cashews and continue pulsing until smooth. Add the basil. Taste, adjust lemon, adding more if necessary. Set aside, and assemble salads.
Step 5
In a large mixing bowl, toss greens, beets and pumpkin seeds lightly with some of the dressing (you won’t need all). Toss in some pickled shallots (or ½ cup sauerkraut), and gently fold in the avocado. Taste for salt, adjusting as necessary.
Step 6
Divide among bowls.
Step 7
Top the dressed greens with fresh sprouts and more pumpkin seeds if you like.
Step 8
Save recipe for the next time?
