wholeliving

Beet, Avocado, and Arugula Salad with Sunflower Seeds

Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
Whole Living, May 2012
  • Yield Makes three 2-cup servings
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Ingredients

  • For the Big Batch

    • 2 beets, peeled and grated or thinly sliced
    • 4 stalks celery, thinly sliced
    • 1 English cucumber, seeded, thinly sliced
    • 2 scallions (green parts only), thinly sliced
  • For Each Serving

    • 1 packed cup baby arugula
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons lemon juice
    • Coarse salt and freshly ground black pepper
    • 1/2 avocado, diced
    • 3 tablespoons sunflower seeds, toasted

Directions

  1. In a large bowl, toss beets, celery, cucumber, and scallions.

  2. To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

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