Beet-Avocado Salad
Whole Grain Crispbread
Ingredients
- 2 beets, rinsed and trimmed (use assorted colors, if desired)
- ¾ cup walnuts
- 1 avocado, sliced
- 1½ Tbsp lemon juice
- 1 romaine lettuce heart, sliced
- ½ (5-oz) pkg baby arugula
- 1 navel orange, peeled and sliced
- ¼ cup vegan balsamic vinaigrette
Instructions
- Place beets in a bowl with a small amount of water. Cover with plastic wrap. Microwave at HIGH 5 minutes or until tender. Cool. Peel beets, and slice.
- Toast nuts in a dry skillet over medium heat until fragrant.
- Toss avocado with lemon juice. Combine romaine and arugula in a bowl; top with beets, avocado, and orange. Drizzle with vinaigrette. Season with salt and pepper to taste. Top with nuts.
Side Dish Ingredients
- 3 slices whole grain crispbread
Side Dish Instructions
- Serve crispbread with salad.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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